Curried Potatoes and Tatsoi (or other greens)

Curried Potatoes and Tatsoi 

Curried Potatoes & Tatsoi

Curried Potatoes & 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.



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