Potato and spinach pot

Name: Potato and spinach pot
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Garlic cloves; 125 g Onions; 800 g Potatoes; 1 TABLESPOON Oil; 1 can(s) (425 ml) Tomatoes; 2 (approx. 185 g) Carrots; 1 can(s) (425 ml) Chickpeas; 1 tin(s) (400 g) Coconut milk; 1 TABLESPOON red Thai curry paste; 7-10 Tbsp Salt; 100 g leaf spinach; 5 Stem(s) Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Garlic cloves
125 g Onions
800 g Potatoes
1 TABLESPOON Oil
1 can(s) (425 ml) Tomatoes
2 (approx. 185 g) Carrots
1 can(s) (425 ml) Chickpeas
1 tin(s) (400 g) Coconut milk
1 TABLESPOON red Thai curry paste
7-10 Tbsp Salt
100 g leaf spinach
5 Stem(s) Parsley
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar

Directions

1
Peel garlic and onions. Cut onions into rings. Chop the garlic. Peel, wash and slice potatoes.
2
Heat the oil in a large pot. Fry the onions and garlic for 2-3 minutes while turning. Add the potatoes and steam briefly. Add tomatoes, bring to the boil, simmer for about 12 minutes.
3
In the meantime peel the carrots and cut them into 3-4 cm long sticks. Drain the chickpeas well in a sieve. Add carrots, chick peas, coconut milk and curry paste to the potatoes and simmer for 5-6 minutes.
4
Wash the parsley, dab dry, pluck the leaves from the stalks and cut them into small pieces. Wash and drain the spinach. In the last minute of cooking time, add spinach to the potato goulash, season with salt, pepper, lemon juice and sugar, arrange in deep plates and serve with parsley.
5
It goes well with chili-lemon sour cream.