Potato Curry with Spinach
2 tbsp peanut oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp finely minced gingerroot
1/2 tsp crushed dried hot pepper
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 medium potatoes, cut into small cubes
2 medium tomatoes, coarsely chopped
1 tbsp fish sauce
1 lb fresh spinach, trimmed, washed, and coarsely chopped or 1 box (10 ounces) frozen chopped spinach
1 tsp Asian sesame oil
Heat the peanut oil in a skillet or heavy pot and saute the onion, garlic, gingerroot, and hot pepper over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.
Add the cumin, coriander, and turmeric and stir for a minute or two.
Add the potatoes, tomatoes, fish sauce, and spinach. Cover and cook over low heat, stirring from time to time, for about 30 to 40 minutes, until the potatoes are tender and the mixture is thick.
Stir in the sesame oil. Taste for salt. Serve hot, with rice.
-Elisabeth Rozin, Crossroads Cooking