Curried Spinach And Potato Stew

Recipe Ingredients

1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Yellow onion - diced (medium)
2		Garlic cloves - minced
1		Jalapeno or other hot chile - (1 or 2) - seeded, minced
2 teaspoons	10ml	Curry powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground turmeric
4 cups	948ml	Water or vegetable stock
14 oz	397g	Stewed tomatoes - (1 can)
2 cups	292g / 10oz	Diced white potatoes - (peeled if desired)
2 cups	220g / 7.8oz	Carrots - peeled, diced (medium)
10 oz	284g	Frozen chopped spinach - (1 pkg)

Recipe Instructions

In a large saucepan heat the oil. Add the onion, garlic, and jalapeno, and saute for 4 minutes. Stir in the seasonings and cook for 1 minute more. Stir in the water, stewed tomatoes, potatoes, and carrots, and bring to a simmer. Cook over medium-low heat for 20 minutes, stirring occasionally. Stir in the spinach and cook for about 15 minutes more over low heat, stirring occasionally. Let stand for 5 to 10 minutes before serving. To thicken, mash some of the potatoes against the side of the pan with the back of a large spoon.

This recipe yields 6 servings.

Source:
VEGETARIAN SOUP CUISINE by Jay Solomon (c) 1996 - Prima Publishing, Rocklin, CA - 266 pages - $14.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.