Spicy Potatoes with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 medium onion, diced small |
2 large fresh tomatoes, or 3 tbsp tinned tomatoes |
3 medium red potatoes |
1 tsp olive oil |
1/2 tsp cumin seed |
6 oz frozen spinach, defrosted |
1/2 tsp salt |
1 tsp cayenne powder |
2 tsp coriander powder |
1/2 tsp cumin powder |
1 tsp sugar |
1 tbsp lime juice |
175 ml (6fl oz) water |
Directions:
1. Peel and chop the onion.
2. Peel the tomatoes if you wish, then chop them finely (I don't think it's worth peeling them - the pieces of skin should be very tiny in the finished dish).
3. Chop the potatoes small.
4. Heat the oil in a pan and add the cumin.
5. Stir, then add the onion.
6. Cook, stirring, until the onion is browned - if it begins to stick, add a small amount of water and unstick it.
7. Add the spinach and tomato, and stir for 3 minutes.
8. Add the salt, cayenne powder, cumin, coriander, sugar and lime juice. Stir in the potatoes and water, then cover and simmer gently for 10 minutes more. Stir very often and may have to add more water so that potatoes don't stick.
9. When potatoes are tender, and the thick green sauce sticks to the potatoes, the dish is ready.
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