Contributed by (Recipe adapted from “The Vegetarian/Vegan Society of Queensland” at www.vegsoc.org.au)

Ingredients

4 - 6 Potatoes, diced large
2 cans diced Tomatoes
4 Green chilies
1 Onion
3 cloves Garlic
1 large Ginger
1 tsp Tumeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam masala
Sea salt
Black pepper
Olive oil
Spinach, good hand full

Instructions

Process onion, garlic, ginger, chilies until chopped. In large pot sauté in a little oil until almost cooked then add spices, cook another 2 minutes. Add potatoes and cook about 5 minutes, stir every 30 seconds so potatoes don’t stick. Add tomatoes, cover and let simmer about 30 minutes or potatoes are really cooked. Add sea salt if required and just before serving stir in baby spinach.

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