Published Nov 25, 2013

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Ingredients

Instructions

Heat oil over medium-high in a 4-quart saucepan. Add onion and cook until translucent, about 3 minutes. Stir constantly to prevent browning.

Add garlic, ginger, curry powder, cumin and ground mustard and 1/4 teaspoon red pepper flakes. Stir to coat onion well and distribute spices.

Add broth, potatoes and spinach. Bring to a boil, then reduce heat to medium-low and cover to cook 20 to 30 minutes or until potatoes are soft. Stir occasionally and add up to 1/2 cup water if saucepan gets too dry.

Adjust red pepper flakes and salt to taste. Add lime juice and serve.

Cook's Note: Make sure to squeeze all the excess water from the spinach to prevent an overly moist, discolored curry.