Potato & Spinach, Garlic Red Chili Sauce
Source of Recipe
The News Journal, 4/2/08 edition (with some modifications)
Recipe Introduction
The original recipe called for 6 dried Thai or cayenne chili peppers, which we replaced with the commercially available Asia jarred chili paste. Also, the original called for one fresh tomato but Hunt's makes a diced tomato in a can that is very convenient (we prefer the Fire-Roasted).
List of Ingredients
2 tblsp vegetable oil
1 tsp cumin
6 garlic cloves, finely chopped
2 tsp Asian jarred chili paste (w/ garlic, if available)
1/4 tsp turmeric
1 cup water
1 lb. potatoes, scrubbed and halved
1 12-oz. can diced tomatoes (we use Hunt's fire-roasted)
1/4 cup cilantro, finely chopped (leaves and stems)
1 tblsp dark brown sugar (firmly packed)
1-1/2 coarse kosher salt
8 oz. fresh spinach, coarsely choppedRecipe
In a medium saucepan, heat the oil over medium-high heat. Add cumin and cook about 10 seconds, then immediately add garlic . Saute until garlic is lightly browned, about 1 min. Sprinkle in the turmeric, then add chili sauce and water. Stir to deglaze the pan, releasing any bits of garlic. Add the potatoes, tomatoes, cilantro, brown sugar, and salt. Stir once or twice, then bring to a boil. Reduce heat to medium-low, cover pan, and simmer, stirring ocassionally, until the potatoes are "fall-apart tender," 20 to 25 minutes. Add spinach, a couple handfuls at a time, stirring until wilted, 2 to 4 minutes per batch. Makes 8 servings.
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