Enjoy our vegan recipe Indian Potato and Spinach Bowl by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2517 kJ (601 kcal)|
cutting board, chef's knife, Spoon, peeler, spatula, pot, non-stick frying pan, bowl
Put the spinach in a bowl and let defrost.
Bring a pot of salted water to a boil. Peel the potatoes and dice them into approx. ¾ in cubes. Add the potatoes to the pot and cook them until done.
Dice the onion and chop the cilantro. Put the cilantro in a bowl and onions in a second one.
Finely chop the garlic and chili and add to the bowl alongside the cilantro.
Heat the canola oil in a non-stick frying pan over low heat and fry the cumin for approx. 2 minutes.
Turn the heat to medium, add the onions and fry until the onions turn translucent.
Add the garlic, chili, crushed pepper, turmeric, and cilantro. Fry for 2 minutes.
Drain then add the potatoes to the pan. Fry for 2 minutes.
Stir in the spinach and garam masala and fry for approx. 5 minutes until the spinach is defrosted and warm. Season with salt and pepper.
Mix the yogurt with balsamic vinegar and olive oil, season with salt and pepper and serve with the potatoes spinach mix.
Enjoy your meal!