Spicy Vindaloo Spinach and Potatoes

Serves 4

  • 2 tablespoons vegetable oil
  • 1 shallot, thinly sliced
  • 2 large bunches fresh spinach, rinsed
  • 3 small boiling potatoes, peeled and cubed
  • 1 container Maya Kaimal Vindaloo
  • 1 cup water
  • Heat vegetable oil in a sauté pan over medium heat. Add shallots to the hot oil and allow to lightly brown, about 5 minutes.
  • Add cleaned spinach, cubed potatoes and Vindaloo sauce. Cover and reduce heat to medium-low.
  • Cook until the potatoes are tender, about 15 minutes, adding more water if necessary. Season to taste.

 

*Substitute paneer (a hard Indian cow's milk cheese sold at Indian grocery stores and some specialty and natural foods retailers) or tofu to make this a main dish. This dish can also be used as filling for wrap sandwiches or omelets.

 

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