Prep Time: 50 minutes

Cook Time: 45 minutes

Servings: 3-4 Servings

This fantastic combination of potatoes cooked in an emerald green spinach puree is a real winner.

With a dollop of delicious dairy-free cream as a topping, this one can’t go wrong.

Ingredients

• Spinach leaves: 300 gms
• Potato: 150 gms
• Coriander powder: ½ tsp
• Cumin powder: ½ tsp
• Turmeric powder: ½ tsp
• Rock salt: to taste
• Garam masala: ¼ tsp
• Green chilli: 2 nos
• Garlic: 5 cloves (finely chopped)
• Cashew cream: 2 tbsp

Method

• Place cleaned and washed spinach leaves in a steamer along with green chilies. Steam for not more than 4 minutes.
• Cool and blend spinach and green chili into a coarse paste.
• Cut potatoes into cubes. Add coriander powder, cumin powder, turmeric powder, and salt to the potato cubes and mix well.
• Steam the spiced potato cubes until soft.
• Heat a pan and sauté finely chopped garlic for 3 minutes. Add spinach paste and cooked potato and mix well.
• Add salt to taste and garam masala. Turn off the flame and cover and allow to rest for 15 minutes.
• Add cashew cream and serve hot.

Wellcure tip:

• Please take care not to cook greens for too long.
• Spinach already contains natural salt, therefore, add less salt to the dish and adjust the taste after making the dish to avoid excess salt.

Eating guide:

• Food group vegetables, nuts, and greens.
• Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
• Nuts are a great way to add healthy fats to your diet.

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