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Spicy Potatoes with Spinach

Serves 4

1 lb small potatoes
1 tsp ground turmeric
Salt to taste
2 tbsp oil
1 tsp mustard seeds
½ cup red lentils
1 green chili or Jalapeno, sliced
1 inch piece fresh ginger root, peeled and finely chopped
1 large onion, peeled and chopped
1 tsp chili powder
1 tsp ground turmeric
2 tomatoes chopped or 1 lb can of stewed diced tomatoes, drained
1 bunch (9 oz) of fresh spinach, washed
Juice of ½ lemon
Salt to taste

Boil potatoes with 1 tsp turmeric until tender, drain, peel, set aside.
Heat the oil in a large frying pan. Add the mustard seeds until they start to pop, add the red lentils, chili and ginger and stir fry for 30 seconds. Add the onion and continue stir frying until it is softened. Mix in the chili powder, 1 tsp turmeric, tomatoes. Lower the heat. If necessary, add some water or tomato juice for the lentils and cook until tender. Add the spinach leaves, stir, cover the pan with a lid, until the leaves are wilted. Add the potatoes, lemon juice and stir thoroughly to combine. Add salt to taste. Serve hot.
Posted by Goldenwood Lodge on 26 Feb 2010 - 05:00