Spinach and Potato Curry

 

• 3 medium potatoes or 6 medium parsnips
• 1 large bunch fresh spinach (1 ½ pounds)
• 1 ½ tablespoons ghee
• ½ teaspoon mustard seeds
• 1/8 teaspoon hing
• ½ teaspoon turmeric
• 2 cups water
• 1 teaspoon sea salt
• 2 teaspoons coriander powder
• 2 tablespoons lemon juice
•  1/2 red or green pepper, chopped

 

Wash spinach and potatoes. Cut potatoes into ½ inch cubes; chop spinach. Heat ghee in heavy saucepan or skillet and add mustard seeds and hing. When seeds pop, add turmeric, potatoes, and water. Stir. Cover and cook on medium heat for 5 to 7 minutes. Then add spinach and all other ingredients. Mix well. Cook covered for an additional 10 to 15 minutes. Serve.