Potato and Spinach Curry
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon #43 18th Century Curry Spice Blend
1 teaspoon cumin seeds
2 medium-sized tomatoes, diced
4 medium-sized potatoes, peeled and diced into 1-inch cubes
1/2 cup water
Salt, to taste
10 oz fresh spinach, washed and roughly chopped
1/2 cup coconut milk (optional)
Fresh cilantro, chopped, for garnish
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until it becomes soft and translucent.
Stir in the minced garlic, cooking for about a minute until fragrant.
Add the cumin seeds and 18th Century Curry Spice Blend. Cook for another minute, stirring continuously to toast the spices.
Mix in the diced tomatoes and cook for about 5 minutes, or until they have softened and released their juices.
Add the diced potatoes to the skillet, stirring to coat them with the spice mixture.
Pour in the water and season the mixture with salt, to taste. Bring the curry to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the chopped spinach and cook for an additional 5 minutes, or until it has wilted.
Optionally, you can stir in the coconut milk for a creamier curry.
Taste the curry and adjust the seasoning, if necessary.
Garnish the Potato and Spinach Curry with fresh cilantro before serving.
Serve this delectable curry with steamed rice, naan, or your choice of flatbread for a wholesome and satisfying meal.