Spiced spinach & potatoes...

Welcome in the New Year! I know we all have some kind of resolutions with the New Year and food, like - I'll start eating healthier, I'll eat more fruit and veg, I'll actually start cooking from the hundreds of cookbooks I'm only buying with an intention to cook from... Well, with the below recipe all three things mentioned above are "checked" :)
It's a vegetarian dish, quite healthy one & one of the cookbooks was actually used - instead of only "looking good" on the shelf ;)
You can eat it as an accompaniment to a main meal or do what we did - add a fried (or maybe poached) egg to it and you have a nice brunch/lunch!
Hope you'll enjoy it - I know I did!

Recipe comes from River Cottage's cookbook "Veg everyday".

How to make it...
- 400 g waxy potatoes or new potatoes
- 200 g spinach
- 2 tablespoons sunflower oil
- 1 onion, thinly diced
- 1 garlic clove, finely chopped
- 1 red chili, deseeded and finely chopped
- 1 teaspoon freshly grated ginger
- 2 teaspoons garam masala
- 2-3 tablespoons double cream or coconut cream (we used the latter)
- sea salt and black pepper

Halve or quarter large potatoes, so that all pieces are roughly the same size. Boil them as you usually boil the potatoes until tender. Drain and put aside.
Wash the spinach, drain roughly and place in the saucepan. Cover and put over a medium heat until the spinach has wilted. Drain and leave in a colander until cool enough to handle, then squeeze out as much liquid as you can with your hands. Chop the spinach roughly.
Heat the oil in a frying pan and gently sweat the onion for 10 minutes, until soft. Add the garlic, chili, ginger and garam masala. Cook for a couple of minutes more, then thickly slice the potatoes into the pan. Cook for a couple of minutes.
Add the chopped spinach and cook briefly to warm through. You can leave the dish as it is now or add the double cream or coconut cream to make it richer. Either way season with salt and pepper and serve.


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