Potato and Spinach Curry | RICARDO

Name: Potato and Spinach Curry | RICARDO
Total time: 110 min
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

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Ricardo's Recipe : Potato and Spinach Curry

Keywords

vegetables
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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