Spiced Spinach and Potatoes


  • 4 tbs canola oil
  • 2 large russet potatoes, peeled and cut into 1/2 inch cubes
  • 3/4 of spinach, stems removed
  • 2 cloves garlic, minced or pressed
  • 2 tsp ground coriander
  • 1/2 tsp ground ginger
  • Heat 3 tbs of oil in a large saute pan over medium high heat.
  • Add potatoes and cook, stirring occasionally until browned on all sides. about 10 to 15 minutes.
  • Meanwhile, cut spinach leaves crosswise into 1/2 inch strips. Set aside.
  • Reduce heat to low and add garlic, coriander, ginger and the remaining 1 tbs of oil to the potatoes and cook  stirring until very fragrant. 2 to 3 minutes.
  • Pour in 1/2 cup water, cover and simmer until potatoes are tender. About 8 minutes.
  • Add spinach  to pan and increase heat to high and cook,  stirring until leaves are wilted  and most of the liquid has evaporated. About 2 minutes.
  • Transfer to a warm serving platter.

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