This flavourful dish from Ricardo is a great option for a vegetarian Indian feast.
Directions for: Potato and Spinach Curry
Ingredients
6 unpeeled red or yellow-skinned potatoes, quartered
8 oz white mushrooms, halved or quartered depending on their size (optional)
1 leek, white parts only, minced
1 onion, minced
4 clove garlic, chopped
1 Tbsp fresh ginger, chopped
3 Tbsp clarified butter (ghee) or olive oil
2 Tbsp curry powder
1 tsp coriander seeds, crushed
tsp ground cardamom
2 sticks cinnamon
28 oz can diced tomatoes
1 Tbsp sugar
8 cup baby spinach
6 hard-cooked eggs, peeled (leave whole)
Cilantro to taste
1 pinch Salt and pepper
Directions
1. In a large wok or Dutch oven over medium-high heat, saut the potatoes, mushrooms, leek, onion, garlic and ginger in the butter until the onions are translucent. Season with salt and pepper. Add the spices and stir to coat the vegetables. Add the tomatoes and sugar. Bring to a boil. Cover, reduce the heat and simmer gently for about 30 minutes, stirring frequently.
2. Uncover and continue cooking until the potatoes are tender and the sauce thick, about 15 minutes. Add the spinach and eggs. Cook, stirring gently, until the spinach wilts, about 5 minutes. Remove the cinnamon sticks. Adjust the seasoning.
3. Transfer to a serving dish. Garnish with cilantro.
See more: Main, Indian, Lunch, Dinner, Vegetables, Potatoes, Hot and Spicy, Vegetarian