MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potatoes and Spinach Indian-Style
 Categories: Vegetables, Potato, Indian, Side dish, Chilies
      Yield: 4 Servings
 
    100 ml Peanut oil
      8    Cm piece of fresh ginger,
           - peeled and grated
      3    Cloves of garlic, crushed
      2    Onions, diced
    1/2    Red capsicum, diced
      3 sm Red chillies, or to taste,
           - seeded and finely chopped
  1 1/2 kg Bintje (or other firm
           - potatoes that will keep
           - their shape during cooking),
           - peeled and cut in 3 cm cubes
  1 1/2 kg Sweet potato, peeled and cut
           - in 3 cm cubes
      1 tb Paprika
      1 tb Ground turmeric
      1 ts Ground cumin
      3    Tomatoes, diced
    400 ml Coconut milk
      1    2 bunches spinach, washed,
           Stalks removed and leaves
           Finely shredded
 
  Heat oil in a large, shallow, flameproof roasting dish and cook
  ginger, garlic, onion, capsicum and chilli for 5 minutes.  Add
  potato and mix well. Transfer to oven and bake at 180 C for 10
  minutes. Return to the stove top over medium heat, add sweet
  potato, paprika, turmeric and cumin and stir well.  Return to oven
  and cook for about 30-40 minutes, or until potato is tender. Add
  the tomato and coconut milk and cook over low heat for 5 minutes,
  stirring gently. Stir in spinach, season to taste and serve with
  steamed rice.

  Bon Appetit, Exec. Chef Magnus Johansson

  Source: Australian Gourmet Traveller Sept'94
  From: Sherree Johansson
  Date: 06 Sep 94
 
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