Spinach and Potato Curry

We usually add cauliflower to this one, but left it out this time. You can adjust the spice to your liking. It goes well with a good raita and if you'd like a meat to go with it, the Spicy Indian Chicken recipe from September makes a tasty addition.

Prep. Time: 15 mins.
Cooking Time: 45 mins.
Servings: 4-6
Wine Recommendation: Riesling


Ingredients:

1 lb. Potatoes
1 lb. chopped Spinach
14 oz. Can Garbanzo Beans
1 Head Cauliflower (optional)
4 Tbsp Butter
1 chopped Onion
3 cloves minced Garlic
8 oz. Green Chillies (Medium or Hot depending on preference)
2 tsp Turmeric
1 Tbsp Cumin
1/2 tsp Paprika
1/2 tsp Black Pepper
1/4 tsp Cayenne
1/4 tsp Cinnamon
1 tsp Salt
1 1/2 Tbsp Fresh Ginger (or 3/4 Tbsp dried)
2 Tbsp Lemon Juice
1 cup Water


Directions:

Cut the potatoes in quarters, and then into 1/9ths.

In a large pot, add the salt to the onions, garlic and ginger and saute in the butter for 5-10 mins.

While the onions and garlic are cooking, boil the potatoes in a separate pot for 5 mins. (save this pot for rice later).

Once the onions are translucent, remove from heat.

Mix the potatoes, cauliflower, onion, garlic, ginger, turmeric, cumin, paprika, black pepper, cayenne, and cinnamon and cook for 5 mins. longer.

Add the spinach, garbanzo beans and water and simmer for 30 mins.

Remove from heat, add lemon juice and serve over rice.