This potato and spinach curry is an explosion of exotic and comforting flavors. The blend of spices, aromas, and vegetables creates a perfect combination for a warm, nutritious lunch. A delight that will surely conquer your palate.
To enjoy this exotic and comforting stew, heat the oil in a skillet over medium-high heat.
When the cumin begins to darken, add the garlic and chiles.
After the garlic starts to brown, add the lemon zest and shallots, season with salt, and cook until the shallots soften and start to caramelize.
Add the turmeric and cook for one minute.
Then, incorporate the yogurt and bring to a boil over high heat until thickened and the excess liquid evaporates, approximately 2 minutes.
Add the tomatoes and cook until they release their juices.
Next, add 1/4 cup of water to make a thick sauce and include the potatoes.
Mix everything and place the cilantro stem over the ingredients.
Remove the lid, take out the cilantro, and place the spinach over the potatoes; cover the pot again and cook for 1-2 minutes to wilt the spinach.
Finally, remove the lid, mix the spinach with the potatoes, add more water if necessary, and if desired, sprinkle chopped cilantro.
Serve this comforting stew with white or brown rice.
Ready to enjoy at your table.
Potatoes and Spinach Curry
Ingredients
1 tablespoon of Oil
1 tablespoon of Ground cumin
2 Garlic cloves, thinly sliced
2 Dried red chiles
1 teaspoon of Lemon zest
2 Shallots, peeled and finely sliced from the root
½ teaspoon of Turmeric
2 tablespoons of Yogurt
1 cup of Cherry tomatoes, diced
¼ cup of Broth
8 Small golden potatoes
1 Small box of washed baby spinach
1 Cilantro stem
1 tablespoon of Chopped cilantro
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious stew, heat the oil in a skillet over medium-high heat.
Step 2 : Once hot, add the cumin and wait for it to start darkening.
Step 3 : Then, add the garlic and chiles.
Step 4 : When the garlic begins to brown, add the lemon zest and shallots, and sprinkle with a little salt.
Step 5 : Cook and stir until the shallots soften and begin to caramelize.
Step 6 : Add the turmeric and cook for one minute.
Step 7 : Next, add the yogurt and mix well.
Step 8 : Cook over high heat until it thickens and the excess liquid evaporates, about 2 minutes.
Step 9 : Add the diced tomatoes and cook until they release their juices.
Step 10 : Then, add 1/4 cup of water to make a thick sauce and include the potatoes.
Step 11 : Mix everything and place the cilantro stem over the ingredients.
Step 12 : Reduce the heat to medium, cover the pot, and cook for 5-8 minutes to heat the potatoes.
Step 13 : Remove the lid, take out the cilantro, and add the spinach over the potatoes, then cover again.
Step 14 : Cook for 1-2 minutes until the spinach wilts.
Step 15 : Finally, remove the lid, mix the spinach with the potatoes, add more water if necessary.
Step 16 : If desired, sprinkle chopped cilantro and serve this delicious stew with white or brown rice.
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