Potato and spinach pan Indian style

Ingredients for 4 servings:

• 12 m.-sized potatoes
• 2 onions
• 2 garlic cloves
• 1 pack of leaf spinach, frozen
• 1 cup crème fraîche
• 1 can coconut milk (400 ml)
• Salt
• 2 tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 piece(s) ginger, approx. 2 cm
• some clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple and vegetarian

Boil the potatoes with their skins on. Then peel them and cut into bite-sized pieces. Peel and finely dice the onions and garlic. Defrost the frozen spinach leaves. Peel and grate the ginger. Heat the clarified butter in a large saucepan. Add the onions and garlic and sauté until translucent. Add the spices and sauté again. Add the crème fraîche and coconut milk and mix everything together well. Add the spinach, potatoes and ginger. Mix everything together well again, bring to a boil and season with salt. Variations: If you like, you can stir in some feta cheese. If you still want to go meaty, you can serve it with chicken or fish.