Spinach and potato curry

Ingredients for 2 servings:

• 400 g potatoes, waxy
• salt water
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp oil
• ½ chili pepper(s), red, adjust to desired spiciness
• 1 piece(s) ginger, fresh, approx. 1 cm
• 1 tsp garam masala
• some turmeric
• ½ tsp cumin, whole
• ½ tsp coriander seeds, ground
• 400 g tomatoes, chopped
• some vegetable broth, if necessary
• 250 g fresh leaf spinach
• salt and pepper
• 2 tbsp yogurt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Indian, vegetarian

Boil the potatoes in salted water for a few minutes, peel them, and cut each into four or six pieces, depending on their size. Peel and dice the onion and garlic, then sauté them in the oil over moderate heat. Add the deseeded, finely chopped chili, the peeled and very finely diced or grated ginger, and the spices, and roast for about a minute while stirring. Add the tomatoes, cover, and let simmer over low heat for about fifteen minutes, adding a little stock if desired. Sauté the potatoes for another five minutes. Trim and wash the spinach, and tear large leaves into bite-sized pieces. Add it to the tomato and potato mixture, cover until wilted, and let it simmer briefly. Season to taste, and add a tablespoon of yogurt to each serving before serving.