- 12 cups chopped spinach, about 600 g
- 1 bunch of fresh coriander (about 200 g), chopped
- 2 medium potatoes, scrubbed and cubed
- 6 garlic cloves, finely chopped
- 4 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1/2 tablespoon paprika powder
- 1 1/2 tablespoons lemon juice
- salt & black pepper to taste
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, or mist with cooking spray. Set aside.
Place the potatoes in a mixing bowl with the olive oil, paprika powder, salt and pepper. Toss everything together until well coated.
Spread the potatoes out in an even layer on the prepared baking sheet. Roast in the oven for 30 minutes or until tender and golden, stirring halfway through.
Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the garlic and sauté for 1 minute. Add turmeric and curry powder. Give it a quick stir.
Add the spinach and coriander. Cook over medium-high heat until all the liquid is absorbed. Add lemon juice, salt and pepper. Adjust seasonings.
Place the roasted potato and spinach mixture in a serving dish. Serve with any kind of bread you like.