By Alicia Ross
I love fresh spinach, but some recipes are just better with the frozen chopped spinach of my childhood. You know what I’m talking about: the mushy, wonderful spinach that is chopped, frozen and intensely packed with flavor in every bite.
Today’s recipe for Curried Spinach and Red Potatoes is a quick and easy curry that stands on its own. It can also be served over jasmine rice or with your favorite protein — anything from grilled chicken to fish to tofu.
Its serving ease is topped only by the ease with which this savory, complex-tasting dish is put together — just 15 minutes active work. The rest is simmering. The flavor is exotic yet homey all in the same bite. Try it and let me know what you think at www.kitchenscoop.com.
AND RED POTATOES
1 tbsp. vegetable oil
1 large onion, finely chopped
2 tsp. minced garlic
2 tsp. minced ginger
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground mustard
¼ to ½ tsp. red pepper flakes, to taste
2 cups vegetable broth
2 lbs. red potatoes, cubed
1 lb. frozen chopped spinach, thawed and drained well (see note)
Salt to taste
Juice from 1 fresh lime
Heat oil over medium-high in a 4-quart saucepan. Add onion and cook until translucent, about 3 minutes. Stir constantly to prevent browning. Add garlic, ginger, curry powder, cumin and ground mustard and ¼ teaspoon red pepper flakes. Stir to coat onion well and distribute spices.
Add broth, potatoes and spinach. Bring to a boil, then reduce heat to medium-low and cover to cook 20 to 30 minutes or until potatoes are soft. Stir occasionally and add up to ½ cup water if saucepan gets too dry.
Adjust red pepper flakes and salt to taste. Add lime juice and serve.
Makes four servings as a main dish, six as a vegetable side dish.
Note: Make sure to squeeze all the excess water from the spinach to prevent an overly moist, discolored curry.
Each of six servings has about 176 calories, 4 grams fat (trace saturated), no cholesterol, 7 grams protein, 31 grams carbohydrates, 5 grams dietary fiber, 325 milligrams sodium.