#SCGS Spinach & Potato Curry
#SCGS Spinach & Potato Curry
Ingredients
1 Tbsp (15 ml) Oil
1 Onion, diced
½ Red pepper, diced
1 Tbsp (15 ml) minced Garlic
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) mild Curry powder
1 Tbsp (15 ml) Paprika
1 Tbsp (15 ml) Black pepper
2 medium Potatoes, cubed
1 cup (250 ml) Vegetable stock
10 g Butter
350 g Spinach, chopped
Salt, to taste
Method
Heat the oil in a pan over medium heat, then add the diced onion and sauté until soft.
Add the red pepper and garlic, then continue sautéing until the pepper has softened.
Stir in the Seven Colours Grill Seasoning™, curry powder, paprika and black pepper. Cook for about 5 minutes to release the spices’ flavours.
Add the cubed potatoes and sauté for 2 minutes.
Pour in the vegetable stock and cook until the potatoes are almost soft.
Add the butter and chopped spinach. Season lightly with salt, then cover with a lid and cook until the spinach has wilted.
Gently stir to combine, taking care not to break up the potatoes. Adjust the seasoning with salt if needed.
Tip:
Serve with stew, pap or enjoy as is.
Season your stews
#sevencolours
