Hearty Potato and Greens Stew
Hearty Potato and Greens Stew
Ingredients
- 2 tablespoons cooking oil
- 1 tablespoon curry powder
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 1/2 pounds potatoes, peeled and cubed into 1-inch pieces
- 4 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili flakes, or to taste
- 5 ounces fresh spinach, roughly chopped
Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Once the oil is hot, add the curry powder to the pot. Stir constantly for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the chopped yellow onion to the pot. Sauté, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Add the chopped roma tomatoes to the pot. Cook, stirring occasionally, until the tomatoes begin to break down and soften, about 5 minutes.
⏱️ 5 min
- 6
Stir in the cubed potatoes, ensuring they are well coated with the spice and vegetable mixture.
⏱️ 2 min
- 7
Pour in the water, ensuring it mostly covers the ingredients. Add the salt and red chili flakes. Stir well to combine the seasonings.
⏱️ 2 min
- 8
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min
- 9
Stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has completely wilted.
⏱️ 3 min
- 10
Taste and adjust seasoning if necessary. Serve the hearty potato and greens stew warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Potato and Greens Stew
- 2 tablespoons cooking oil
- 1 tablespoon curry powder
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 1/2 pounds potatoes, peeled and cubed into 1-inch pieces
- 4 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili flakes, or to taste
- 5 ounces fresh spinach, roughly chopped
Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Once the oil is hot, add the curry powder to the pot. Stir constantly for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the chopped yellow onion to the pot. Sauté, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Add the chopped roma tomatoes to the pot. Cook, stirring occasionally, until the tomatoes begin to break down and soften, about 5 minutes.
⏱️ 5 min - 6
Stir in the cubed potatoes, ensuring they are well coated with the spice and vegetable mixture.
⏱️ 2 min - 7
Pour in the water, ensuring it mostly covers the ingredients. Add the salt and red chili flakes. Stir well to combine the seasonings.
⏱️ 2 min - 8
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 9
Stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has completely wilted.
⏱️ 3 min - 10
Taste and adjust seasoning if necessary. Serve the hearty potato and greens stew warm.
⏱️ 2 min