Curried Potatoes and Tatsoi
This dish is easy to prepare and sure to please. Add a tin of rinsed and drained chickpeas during the last 5 minutes of cooking to make it more filling dish, then serve with rice and plain yogurt. Or serve as a side dish.
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, sliced
- 4 medium Yukon gold potatoes, scrubbed or peeled and cut into 1-inch pieces
- 1 tomato, diced
- 2 large handfuls of tatsoi, well rinsed and chopped
- pinch of salt
- 1 tsp each ground cumin, ground coriander
- ½ tsp cinnamon
- ½ tsp curry powder
- ¼ – ½ tsp cayenne – optional
Heat the oil in a large pot over medium-low. Add the onion and garlic and cook until garlic begins to soften. Add potatoes and spices; stir to combine. Add the tomato and ½ cup of water. Cover and bring to a boil. Reduce heat and simmer, covered, 15 minutes. Add tatsoi, cover and cook another 5 minutes or until potatoes are cooked through.