Potato and Spinach Curry | RICARDO

Ingredients

• 6 unpeeled red or yellow-skinned potatoes, quartered
• 8 oz (227 g) white mushrooms, halved or quartered depending on their size (optional)
• 1 leek, white parts only, minced
• 1 onion, minced
• 4 cloves garlic, chopped
• 1 tablespoon (15 ml) fresh ginger, chopped
• 3 tablespoons (45 ml) clarified butter (ghee) or olive oil
• 2 tablespoons (30 ml) curry powder
• 1 teaspoon (5 ml) coriander seeds, crushed
• 1/2 teaspoon (2.5 ml) ground cardamom
• 2 sticks cinnamon
• 1 can (796 ml/28 oz) diced tomatoes
• 1 tablespoon (15 ml) sugar
• 8 cups (2 litres) baby spinach
• 6 hard-cooked eggs, peeled (leave whole)
• Cilantro to taste
• Salt and pepper