We used to make a soup with these ingredients, plus some cauliflower, to sell at Amber Waves. I wanted to make something my vegetarian cousin would enjoy as a main dish, so I altered the soup recipe a bit and came up with a winner!
Curried Potatoes with Spinach (a spin on aloo matar)
serves 3-4 as a main dish
1 large onion, chopped
1 t black mustard seeds
1 t cumin seeds
2 T vegetable oil
1 t turmeric
2 t cumin powder
2 t coriander powder
1/4 t red pepper flakes
3 large red or yellow potatoes, cut in bite-sized pieces
3 cloves garlic, minced
2 t fresh ginger, minced
1 large tomato, chopped
10 oz. fresh spinach, chopped coarsely (I used baby)
1/2 C Greek yogurt
1/2 C pepitas (pumpkin seeds)
tamari soy sauce
Heat a large frypan over medium-high heat, add the oil, then the chopped onions, mustard seeds, and cumin seeds. Stir often and when the onions begin to soften, add the turmeric, cumin and coriander powders. Stir a bit longer, and add the potatoes and 2 cups of water before you burn the spices. Turn down the heat, and simmer the potatoes for 5 mins. Add the garlic, ginger and chopped tomato, and cook another 5 mins. Check potatoes to see if they’re tender–if not, add more water if needed, a 1/4 cup or so, and cook 2-3 mins. longer. Salt to taste.
Stir in the spinach, simmer a minute, turn off the heat and stir in the yogurt. (If you want this to look like aloo matar, add a 3/4 cup of defrosted peas with the spinach.) Serve with tamari pepitas on top for a hearty crunch.
Spread the pepitas on a sheet pan. Toast at 400 until they start to puff and pop. Remove from the oven and drizzle tamari (soy sauce) over, and mix well. Turn off oven. Put the pepitas back in the oven for 5 mins, then remove and cool.
I put my pepitas on the little tray that goes in the toaster oven, set the toaster for one full cycle, then coat with soy sauce and return to the cooling oven for 5 mins. Either way you get some jumping pepitas that escape into the oven. Fun! These make a great nibble for cocktail parties or as appetizers.