Cooking with Beth Dooley: Indian Spiced Potatoes & Spinach Recipe

Indian spiced potatoes and spinach // Photo by Mette Nielsen

Indian spiced potatoes and spinach // Photo by Mette Nielsen

 

Mildly spiced and buttery, this lush warming potato dish is brightened with bright green spinach. Use waxy potatoes (such as Yukon gold). Serve as a side dish to roast chicken or toss in chickpeas for a simple vegetarian meal.

Indian Spiced Potatoes & Spinach

Serves 4 as a side, 2 as a main

Ingredients

1 pound new potatoes, scrubbed
1 tablespoon unsalted butter
2 cloves garlic, smashed
1 onion, thinly sliced
½ teaspoon mild curry powder
2 tablespoons fresh lime juice
2 tablespoons water or more as needed
1½ pound fresh spinach, trimmed, washed and shredded
Salt and freshly ground black pepper to taste

Directions

Put the potatoes into a large deep pot with enough water to cover by 2 inches. Set over high heat, bring to a boil, reduce the heat and simmer until the potatoes are just tender, about 8 to 10 minutes. Drain and cool. Slice the potatoes 1-inch thick and seat aside.

In a large skillet, melt the butter over medium-low heat and add the garlic, onion, and pepper, and cook until the vegetables have softened, about 5 minutes. Stir in the curry powder, lime juice, and water to make a thin sauce. Gently toss in the potatoes, then toss in the spinach. Cover the pan and continue cooking until the potatoes are warmed through and the spinach is just wilted, about 3 to 5 minutes. Season with salt and freshly ground black pepper.

Find recipes and more from Beth Dooley here

 
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