Spiced Potatoes and Spinach

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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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