Indian Spiced Potatoes and Spinach

Serves: 8

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Aromatic Indian spices lend a complex depth of flavor that transform cubed potatoes and chopped spinach into an exciting side dish. Delicious!

Ingredients

Preparation

In a 5 quart saucepan, heat oil and add mustard seeds. Stir and cook over medium heat until the seeds begin to pop. Add the bay leaves, cinnamon sticks and crushed red pepper. Cook 1 minute. Add the onions and potatoes. Cook 3 minutes. Add the garlic, turmeric, cumin and coriander. Cook 6 miunutes. Add the spinach and remaining ingredients and reduce heat to low. Simmer, stirring occasionally, for 25 to 30 minutes, or until the sauce is reduced and the potatoes are tender. Remove cinnamon and bay leaves.

Editor's note: Take care not to bring the sauce to a boil, or the soy milk may curdle.

Recipe by Chef Ken Charney, former PCC staff

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More about: potatoes, spinach

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