Curried Potatoes and Spinach

(Anne B.)

1 scant Tablespoon canola oil
1 medium yellow onion, diced (or 2 small red onions)
1 large rib celery, sliced
2 teaspoons minced fresh ginger root (if you have it, I didn’t)
1 15 ounce can diced tomatoes (can use fresh)
1 Tablespoon curry powder
1 teaspoon garam masala (can use ground coriander in a pinch)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups water
3+ cups diced red potatoes, skins on
2 medium carrots, diced
6-8 cups spinach (coarsely chopped if desired)
Brown rice

In a large saucepan, heat oil over medium heat. Add onion, celery, and ginger and cook for about 4 minutes. Add tomato, curry powder, garam masala, salt and cayenne and cook for 3 minutes over low heat.

Add water, potatoes and carrots and cook for 15 minutes over medium heat, stirring occasionally. Stir in spinach and cook until the potatoes are tender, 10 to 15 minutes, stirring occasionally. Remove from heat and let stand for about 5 minutes. Serve by ladling over brown rice or quinoa.

recipe found here