|Title:||Spicy Potatoes & Spinach|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
2 T vegetable oil
1 t black mustard seeds
1 t cumin seeds
1/2 t fennel seeds
1 minced fresh chile or 1/2 t red pepper flakes
1 1/2 c sliced onions
2 lbs. potatoes
1 t sea salt
2 c chopped tomatoes
2 T lemon juice
10 oz. fresh baby spinach
|Directions:||Heat the oil in a pot on medium-high heat. Add the mustard seeds. When they start to pop, add the cumin and fennel seeds. Stir for a few seconds and add the chile or red pepper flakes and the onions. Lower the heat to medium and cook for about 5 minutes.
Meanwhile, scrub or peel the potatoes and cut them into wedges (about 6 cups). Add the potato wedges, salt and 1 cup of water to the onions, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes are just tender.
Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes. Add the spinach and simmer until the leaves are wilted.
***Use ground cumin and/or fennel if seeds aren't available. In place of fresh tomatoes, you can use a 15 oz. can of diced tomatoes.
***Top with yogurt and cilantro, serve with naan bread or on a bed of rice.