Spinach and Potatoes Curry
2 32 oz cans Spinach
2 Bunches of Fresh Mustard Spinach
4 Medium size potatoes
16oz CurryGirl Sauce
Stove Top style
Potatoes – remove the skin and cut into bite size pieces, make sure to wash prior to cooking
place in the Microwave in a microwave safe bowl with water for 10 minutes, drain the water
Whilst waiting on the potatoes, start the following
in a non-stick skillet
add the whole jar of currygirl sauce, finally chopped mustard leaves and the 2 cans of spinach. Cook for about 20 minutes and add the drained potatoes with .5 cup of water, let it cook for 20 to 30 more minutes, or till the potatoes are a little soft
garnish with cilantro and serve! occasionally-garnish with cilantro.
Serve with rice or Naan bread
Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 1.5 cups of water, and 1/2 cup finely chopped fresh cilantro.
Allow to cook per rice cooker or stove top directions
Serve over rice!