To quote my six year-old, "You will love this!" Prepared easily in one pot, this curry is terrific served over rice or with pitas. As an added bonus, it freezes and reheats well so feel free to double the batch.
Potato and Spinach Curry
Do not be put off by the ingredient list. Other than the baby spinach, you probably already have all of the ingredients in your pantry. If you prefer a spicier curry, add a finely chopped jalapeno pepper along with the onions.
1 Tbsp. olive oil
1 med. onion, thinly sliced
2 tsp.minced garlic
2 tsp. turmeric
1 1/2 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne
4 small potatoes, washed well, cut into1-inch pieces
1 (14-oz) can light coconut milk
1 (28-oz) can whole tomatoes, drained and quartered
1 (15-oz) can chickpeas, rinsed and drained
1 (5-oz) pkg. baby spinach
1 Tbsp. lemon juice
1. Add the oil to a large, heavy-bottomed pot over medium heat. When hot, add the next 9 ingredients (onion through cayenne). Cook and stir until onion begins to soften and the spices are very fragrant, about 2 minutes. Stir in the potatoes to coat with the spices.
2. Add the coconut milk, tomatoes and chickpeas. Stir well and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cover. Cook for 20 minutes stirring occasionally. Remove the cover and simmer for 10 more minutes or until the potatoes are tender.
3. Turn off the heat and stir in the spinach and lemon juice. The dish is ready to serve once all of the spianch has wilted.