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Spinach Potato Curry




Source of Recipe


3ABN


Recipe Introduction


Yield: 16 half-cup servings


List of Ingredients




1 c. onion, finely minced
2 garlic cloves, finely minced
2 Tbsp. curry powder
1 Tbsp. cumin
1 Tbsp. canola oil
3 c. tomato sauce
2 c. frozen chopped spinach, thawed and squeezed dry
2 16 oz. cans garbanzos
1 c. vegetable broth
1/2 tsp. salt
4 c. potatoes, raw, sliced
1 Tbsp. mustard seeds
1/2 tsp. salt
1 tsp. cayenne pepper

Recipe



1. Drizzle raw potato slices with 1 Tbsp. canola oil and sprinkle with 1/4 tsp. salt. Place in glass 9 x 13 inch baking dish and cover with aluminum foil. Bake at 375 degrees for about 45 minutes or until potatoes are tender.
Remove from oven.

2. In a nonstick skillet, cook the onion, garlic, curry powder, mustard seeds and cumin for 3 - 4 minutes or until onions are clear. Stir in the tomato sauce, spinach and 1 cup of the garbanzo beans. Let simmer for 5 minutes.

3. In a blender combine vegetable broth and 1 cup of the garbanzos. Process until smooth. Stir into skillet containing spinach mixture. Pour mixture over cooked potatoes and return to oven. Bake for an additional 15 to 20 minutes or until mixture is bubbly. Serve hot.