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Saturday, April 5, 2014

Indonesian potato and spinach curry

A lovely one-pan food with lots of fire and exotic spices. Quite light but highly flavorful and warm. Make the most with spring new potatoes by trying this for your next dinner. :)
Recipe source: here.

Last year: Bouneschloupp (Green bean and ham soup) (Luxembourgian).
Two years ago: Crispy pizza crust (vegan).
Three years ago: Pickled red onions and Linguine alla matriciana with zucchini.

Ingredients (serves 2):
  • 30 g ghee (clarified butter)
  • 1/2 teaspoon of each: garam masala, turmeric, chilli powder, dry and ground ginger, dry and ground lemongrass, salt and pepper
  • 200 ml water
  • 400 g new potatoes
  • 500 g fresh spinach

Place the butter and all the seasonings in a medium/large frying pan.

Let the butter melt and the spices mix until you can smell them more powerful. Then add the potatoes, well washed and scrubbed:

Let them fry for 10 minutes, stirring to coat all sides. Then add the water and cover. Cook for 20-30 minutes until they're soft to pierce with a fork or sharp knife. If water remained cook uncovered until evaporated.
When the potatoes are done set the lid aside and add the spinach.

Cook for 3-4 minutes more until the spinach is cooked also:

Turn off the heat and transfer to serving plates. It's done, dig in! :)

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