Spicy potatoes with spinach

Ingredients for 8 servings:

• 6 tbsp oil, neutral
• 2 onions, red, sliced
• 3 garlic cloves, crushed
• 1 tsp chili powder
• 4 tsp coriander powder
• 2 tsp cumin, ground
• 300 ml vegetable stock
• 600 g potatoes, diced
• 1,000 g spinach, young, thoroughly cleaned, alternatively frozen leaf spinach, thawed and drained
• 1 chili pepper(s), red, fresh, in fine rings
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat oil in a roasting pan. Add onions and garlic and sauté over medium heat for 2-3 minutes, stirring occasionally, until softened. Stir in chili powder, coriander, and cumin and toss for 30 seconds, stirring constantly. Add vegetable stock and potatoes and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes. Add spinach and continue to simmer, also covered, until the potatoes are tender. Add chili, season with salt and pepper, and cook uncovered for another 2-3 minutes. Transfer to a serving dish and serve immediately, piping hot, e.g., with vegetable korma.