I think this is the greatest vegetarian main dish I’ve ever made. Even my meat-lover of a husband kept commenting on how delicious it was. It’s super easy, pretty fast, and so good you’ll be eating it for breakfast the next day – like I did!
1/3 cup cooking oil
2-1/2 cups pureed tomatoes (5 medium or canned is fine)
1-1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (optional)
1 cup water
1 lb potatoes, unpeeled and cut in 1/2-inch cubes
1/2 lb green beans, trimmed and cut in 1-inch pieces
1-1/2 cups coconut milk, stirred
1/2 lb fresh spinach with stems (1 bunch), washed and chopped
Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds, and cayenne, stir and sauté for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes. Remove the lid and stir in the green beans. Cover and cook and additional 5 to 8 minutes, or until potatoes are cooked through.
Stir in coconut milk and increase the heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately with rice or any type of bread.
From “Vij’s At Home: The Warmth and Ease of Indian Cooking”
If you liked this, check out my favourite Coconut Pepper Chicken recipe.