RECIPE OF THE MONTH
Sauteed Spinach & Vegetables
Serves 6 - 8
A simple dish so tasty, that in my home this recipe serves three! If you like garlic, don't be afraid to increase it.
2 tablespoons oil
3-4 cloves garlic, coarsely chopped
2-3 minced green chilies, preferably serranos
1 teaspoon cumin seed
2-3 inch piece eggplant - cut in 1/2" cubes
1 medium potato - cut in 1/2" cubes
1 carrot - cut in 1/2" cubes
4-5 cauliflower florets - broken into 1/2" pieces
1-1/2 teaspoons coriander powder
1/2 teaspoon cayenne
1/2 teaspoon turmeric
Salt to taste
2 bunches fresh spinach, washed and coarsely chopped - about 8 cups
In a skillet heat oil over medium heat and sauté garlic and green chilies for 1 minute.
Add cumin and sauté 1 minute.
Add vegetables and sauté 2 minutes. Add coriander, cayenne turmeric and salt. Continue to sauté 4-5 minutes over medium heat. If necessary, add 1tablespoon water and cook until vegetables are soft.
Add spinach in batches and sauté till it wilts and is well mixed with vegetables.
Serve hot with an Indian bread or as a side dish with any entree.
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CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)