Quick Potato, Carrot, Spinach Curry

Potato, Carrot, Spinach Curry

Ingredients

1-2 Russet Potatoes

4 Medium Carrots

1 Handful Spinach

1 Clove Garlic

¼ tsp salt

Spice Pack (1 teaspoon curry powder)

1 Tablespoon Butter

1 Tablespoon Olive Oil

Directions

1. Cube 1 or 2 potatoes into bite-sized pieces

2. Cut carrots into rounds

3. Mince one clove of garlic

4. In a large pan, bring enough water to cover the vegetables to a boil

5. Add potatoes and carrots to the water and cook until soft

6. Strain the vegetables

7. In the same pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil and brown the minced garlic

8. Add potatoes, carrots and the contents of the spice pack to the pan and stir over medium heat until vegetables are well coated and starting to lightly brown.

9. Turn off the heat, add a handful of spinach and cover to wilt the greens.

10. Sprinkle salt over the curry to taste

11. ENJOY!

Notes:

You can add a cup of milk when you add the curry powder if you like for a creamy curry. Almond, Coconut or reglar cows milk work great. You’ll just want to let it simmer with the wilting spinach for a few minutes.