Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Kedar Tupil /
tupilk@cs.rpi.eduCreamy Spinach w/Potatoes (college student cooking!)Ingredients (use vegan versions): 1 bag Chopped Spinach(frozen)
1/2 cup Tofu
1 onion
2-3 potatoes
1/2 teaspoon Cumin seeds
1/4 teaspoon Red Chili Powder
1/4 teaspoon Tumeric Powder(optional)
1 tablespoon oil
Directions:Thaw the spinach and blend using a blender till a paste is formed. You may need to add water(in minute quantities) to help the blending process. Add the Tofu and blend further. Chop the onion and potatoes any way you like.
In a saucepan, heat the oil and cumin seeds. When the seeds start to crackle, add the onions and sautee till the onions turn light brown.
Add the potatoes and cover the dish. Cook for about 2-3 minutes making sure that the potatoes don't burn (it has happened!).
Add the chili powder and tumeric and stir. When the potatoes are relatively cooked(semi-hard), add the spinach-tofu blend. Stir and let it simmer for about 5 minutes, add salt and let it simmer for another 10 minutes. Should be ready to eat right about now.
Serves: 4-8
Preparation time: 25 min
This dish was great! I made some modifications, howe'ver. I used cayenne instead of red chili powder and increased it to 3/4 tsp. I used curry powder instead of tumeric and increased it to 2 teasp.
Archived comment by: valerie
I added cayenne and curry powder, too and this was yummy! I would suggest boiling the potatoes first, they took much longer to cook than the recipe states.
Archived comment by: valerie
