Wednesday, June 10, 2009

lightly-curried potatoes and spinach

When I want a quick go-to warm dish, I often turn to a plate of lightly-curried potatoes and spinach. It's not too spicy, but has a hint of Indian flair, and costs much less than heading to the nearest Indian restaurant for take-out.

I start by sauteing cubed potatoes in a little butter, a little oil, a liberal sprinkling of curry powder, and salt.

Once the potatoes are fork-tender and getting crispy, I add a few turns around the pan of cream, and toss a handful of fresh spinach on top.

The spinach wilts quite quickly, so be ready to eat!

Once the spinach is wilted, I check for seasonings and add salt (or pepper) if necessary.

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