Photo: Spiced Potatoes and Spinach Recipe
Ingredients
- 2 pounds Yukon gold potatoes, quartered
- Pinch salt, for water
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small onion, halved and thinly sliced
- 1 teaspoon curry powder
- 4 cups baby spinach
- 1 large tomato, diced
Directions
In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
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By dearkaren984
Lapeer, MI
on July 28, 2009
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I liked this a lot. I threw some sauteed tofu on top to make it a meal. Chickpeas are a great idea, or eggs I think. I liked the fresh tomatoes in it.
I see it as a concept recipe--a way to use up leftover veggies. Simple, quick and good.
By cconnelly_11140244
on July 20, 2009
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I was a little leery of this dish, as I'm not a big fan of curry. However, the flavor's great - not overwhelmingly spicy at all. It was pretty easy to do; however, I found it took longer than 2 minutes for my spinach to wilt (at the end of the recipe. Also, you need a BIG skillet for this.
By nyccow_3709720
New York, NY
on July 13, 2009
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I made this yesterday after watching Danny make it on Rescue Chef. It was very quick and easy to make and delicious. I used red potatoes because that's all I had, and I followed some other reviewers suggestions to use tomato paste instead of the fresh tomato. I added the paste and a little water when I was cooking the onions and it made a nice thick sauce. Next time I'll add a can of chick peas to make a complete vegetarian meal.
I think Danny is a great chef. I always learn something new from him. He has a great, relaxed style and a fun personality.
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