recipe - curried spinach, onions and potatoes (vegan option)

[Guest guest]

Hi everyone,

 

This isn't formally written as a recipe because I made it up as I was going

along.  We had a bag of spinach in the fridge and it needed to be used up so I

just worked with what I had on hand.  Even if I say so myself, it was

a delicious meal.  It obviously doesn't have formal a name because it didn't

come from a book.  I guess 'Curried Spinach, Onions and Potatoes'  is as good a

name as any.

 

 

4 small potatoes (peeled and diced)  brown in a tiny bit of oil in a non stick

pan

 

 

1 heaped teaspoon (or to taste) curry powder - add to pan and cook for a minute

until it has been coated in oil and smells fragrant.

 

 

4 sliced onions plus a bit more oil - add to pan and cook until until onions are

softened

 

 

approximately 6 ounces/150 grams sliced button mushrooms - add to pan.  Turn up

heat and cook until mushrooms are browned and there is no mushroom 'juice' left

in pan.

 

 

2 cloves finely chopped or grated garlic - add to pan to heat through and cook

slightly (about 30 - 60 seconds should be sufficient)

 

 

a few chili flakes (optional/quantity to taste) - add at same time as garlic if

using chili.

 

 

approximately 3/4 lb/400 grams (quantity approximate) washed but not dried baby

spinach - add to pan, stir everything to mix and cook until spinach is slightly

wilted.

 

 

tandoori spice (optional) about 1 teaspoon - stir through if liked to add some

colour and an Indian flavour to the dish

 

 

 

approximately 6 ounces.150 grams cubed feta cheese (you could substitute tofu to

make this a vegan dish but you wouldn't get the 'sauce' effect) - add to pan

towards end of cooking.  The heat will melt some of the cheese to form a sauce

with the liquid from the spinach and the rest of the cheese will still be in

small chunks.  If using the tofu option you may want to put pan on a high heat

for a short while to evaporate some of the liquid from the spinach.

 

 This quantity was sufficient for two very hungry people but would easily

provide 3 normal sized serves. 

 

The quantities are flexible - add more potatoes and onions if you want it to be

less 'green' in appearance. Add as much chili/garlic as you like.  It's all a

matter of personal taste.  If you use more or less of any ingredient it won't

make a huge amount of difference. 

 

Hugs from Marie

 

 

 

 

 

[Guest guest]

Hi Marie -

Sounds like a great dish - thanks so much. And aren't the very best dishes the

ones we invent out of necessity, either because it's what we have to use in the

kitchen and we don't want to waste or because it's what we have in the kitchen!

LOL

 

I've put it in the Files!

 

Best, Pat

 

> This isn't formally written as a recipe because I made it up as I was going

along.  We had a bag of spinach in the fridge and it needed to be used up so I

just worked with what I had on hand.  Even if I say so myself, it was

a delicious meal.  It obviously doesn't have formal a name because it didn't

come from a book.  I guess 'Curried Spinach, Onions and Potatoes'  is as good a

name as any.

[Guest guest]

That sounds great Marie, I'm going to give this a try. I might just parboil the

potatoes first and leave them a little chunkier, and perhaps put the spinach in

a bit later so it stays leafier rather than wilted, but that's just adjusting

for our taste here. It's a good tasty, hearty sounding idea. Thank you.

 

Mark

 

 

, Marie Rieuwers <marierieuwers

wrote:

>

>

>

>

>

> Hi everyone,

>  

> This isn't formally written as a recipe because I made it up as I was going

along.  We had a bag of spinach in the fridge and it needed to be used up so I

just worked with what I had on hand.  Even if I say so myself, it was

a delicious meal.  It obviously doesn't have formal a name because it didn't

come from a book.  I guess 'Curried Spinach, Onions and Potatoes'  is as good a

name as any.

>  

>

> 4 small potatoes (peeled and diced)  brown in a tiny bit of oil in a non stick

pan

>  

>

> 1 heaped teaspoon (or to taste) curry powder - add to pan and cook for a

minute until it has been coated in oil and smells fragrant.

>  

>

> 4 sliced onions plus a bit more oil - add to pan and cook until until onions

are softened

>  

>

> approximately 6 ounces/150 grams sliced button mushrooms - add to pan.  Turn

up heat and cook until mushrooms are browned and there is no mushroom

'juice' left in pan.

>  

>

> 2 cloves finely chopped or grated garlic - add to pan to heat through and cook

slightly (about 30 - 60 seconds should be sufficient)

>  

>

> a few chili flakes (optional/quantity to taste) - add at same time as garlic

if using chili.

>  

>

> approximately 3/4 lb/400 grams (quantity approximate) washed but not dried

baby spinach - add to pan, stir everything to mix and cook until spinach is

slightly wilted.

>  

>

> tandoori spice (optional) about 1 teaspoon - stir through if liked to add some

colour and an Indian flavour to the dish

>  

>  

>

> approximately 6 ounces.150 grams cubed feta cheese (you could substitute tofu

to make this a vegan dish but you wouldn't get the 'sauce' effect) - add to pan

towards end of cooking.  The heat will melt some of the cheese to form a sauce

with the liquid from the spinach and the rest of the cheese will still be in

small chunks.  If using the tofu option you may want to put pan on a high heat

for a short while to evaporate some of the liquid from the spinach.

>  

>  This quantity was sufficient for two very hungry people but would easily

provide 3 normal sized serves. 

>  

> The quantities are flexible - add more potatoes and onions if you want it to

be less 'green' in appearance. Add as much chili/garlic as you like.  It's all a

matter of personal taste.  If you use more or less of any ingredient it won't

make a huge amount of difference. 

>  

> Hugs from Marie

>

>

>

>

>