Aloo Pollack

--spinach, chopped (1 ten oz package)
--red potatoes, peeled or unpeeled, diced (one half to one cup)
--olive oil (1-2 T)
--curry powder (2 T)
--cayenne pepper (1 t)
--chili powder (2 T)
--garlic (3-4 cloves)
--water
--salt to taste

1. thaw spinach; squeeze out excess water. dice garlic (the smaller the better)
2. chop potatoes; boil for 5-7 minutes (until soft enough to pierce with a fork)
3. while potatoes are boiling, sautee garlic in olive oil (just long enough to smell the flavor). add 1/2 c water and spices. simmer, stirring occasionally until thickens into a gravy.
4. drain potatoes; pour curry gravy over potatoes. Add spinach and some water (.5 to 1.5 c); stir and let simmer until forms a sauce.

serve with basmati rice.

note: this recipe is more flavorful after refrigeration. if you like food that is less spicy, cut down on cayenne pepper or chili powder. This recipe will more than feed four people--it looks like very little food, but it fills you up :)

Number of Servings: 6

Recipe submitted by SparkPeople user PARALLEL.