Spinach Potato Curry

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Spinach Potato Curry

Source: 3ABN

 

1 c. onion, finely minced

2 garlic cloves, finely minced

2 Tbsp. curry powder

1 Tbsp. cumin

1 Tbsp. canola oil

3 c. tomato sauce

2 c. frozen chopped spinach, thawed and squeezed dry

2 16 oz. cans garbanzos

1 c. vegetable broth

1/2 tsp. salt

4 c. potatoes, raw, sliced

1 Tbsp. mustard seeds

1/2 tsp. salt

1 tsp. cayenne pepper

 

1. Drizzle raw potato slices with 1 Tbsp. canola oil and sprinkle with 1/4

tsp. salt. Place in glass 9 x 13 inch baking dish and cover with aluminum

foil. Bake at 375 degrees for about 45 minutes or until potatoes are tender.

Remove from oven.

 

2. In a nonstick skillet, cook the onion, garlic, curry powder, mustard

seeds and cumin for 3 - 4 minutes or until onions are clear. Stir in the

tomato sauce, spinach and 1 cup of the garbanzo beans. Let simmer for 5

minutes.

 

3. In a blender combine vegetable broth and 1 cup of the garbanzos. Process

until smooth. Stir into skillet containing spinach mixture. Pour mixture

over cooked potatoes and return to oven. Bake for an additional 15 to 20

minutes or until mixture is bubbly. Serve hot.

 

Yield: 16 half-cup servings