200 g spinach, fresh
10 spray low-fat cooking spray
2 clove garlic, crushed, or 2 teaspoons garlic puree
1 portion fresh green or red chili(s), de-seeded and chopped
4 teaspoon ginger, (1 tablespoon) chopped or grated fresh root ginger or ginger puree
1 small onion(s), red, halved and sliced into wedges
200 g potato(es), cooked, cut into small cubes
1 tablespoon curry powder, mild or medium strength
1 pinch salt, (sea salt) and freshly ground black pepper
200 g cooked chick peas, drained
Wash the spinach and drain very well, preferably in a salad spinner.
Spray a non-stick wok or large frying-pan with the cooking spray. Add the garlic, chili, ginger
and onion and stir-fry for 2 minutes. Add the potato and continue cooking for another 2
minutes. Stir in the curry powder and then toss in the spinach. At first, it may look as if there
are too many leaves, but they soon wilt under the heat and are blended into the dish. Add a
couple of tablespoons of water if you like, as the steam helps wilt the spinach. Season to
taste. Add the canned chick-peas (if using). Serve hot penne with spinach and sun-dried
tomatoes
10 spray low-fat cooking spray
2 clove garlic, crushed, or 2 teaspoons garlic puree
1 portion fresh green or red chili(s), de-seeded and chopped
4 teaspoon ginger, (1 tablespoon) chopped or grated fresh root ginger or ginger puree
1 small onion(s), red, halved and sliced into wedges
200 g potato(es), cooked, cut into small cubes
1 tablespoon curry powder, mild or medium strength
1 pinch salt, (sea salt) and freshly ground black pepper
200 g cooked chick peas, drained
Wash the spinach and drain very well, preferably in a salad spinner.
Spray a non-stick wok or large frying-pan with the cooking spray. Add the garlic, chili, ginger
and onion and stir-fry for 2 minutes. Add the potato and continue cooking for another 2
minutes. Stir in the curry powder and then toss in the spinach. At first, it may look as if there
are too many leaves, but they soon wilt under the heat and are blended into the dish. Add a
couple of tablespoons of water if you like, as the steam helps wilt the spinach. Season to
taste. Add the canned chick-peas (if using). Serve hot penne with spinach and sun-dried
tomatoes
Little Leakers
Spinach And Potato Balti Curry
