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Kitchen Scoop: Frozen spinach complements potato curry dish

By Alicia Ross
Universal Uclick

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



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.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email, or visit


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