Spicy Potatoes and Spinach


Adapted from recipe in Moosewood Restaurant Simple Suppers

  • 2 lbs. red or white potatoes
  • 10 ounces fresh spinach
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 minced fresh chile (or ½ teaspoon red pepper flakes)
  • 1½ cups sliced onions
  • 1 teaspoon salt
  • ¾ cup water
  • 2 cups chopped tomatoes
  • 2 tablespoons lemon juice


Scrub potatoes and cut into wedges.

Heat oil in a pot over medium-high heat. Add the mustard seeds. When they start to pop, add cumin and fennel seeds. Stir a few seconds, then add the chile or red pepper flakes and the onions. Lower heat to medium and cook for sauté for 5 minutes.

Add potato wedges, salt, and water to the onions. Cover, bring to a boil, reduce heat, and simmer until potatoes are tender (15 - 20 minutes).

Stir in tomatoes and lemon juice. Simmer 5 minutes.

Add spinach and simmer until potatoes are just tender. Serve.

Makes 4 servings.

Serving suggestion: Serve with coconut rice, plain rice, or crusty bread.

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