Ingredients (use vegan versions):
- 2 10 oz. packages frozen chopped spinach
- 4-5 medium potatoes (peeled or unpeeled)
- 2 tablespoon garlic powder
- 2 tablespoon chili powder
- 2 tablespoon curry powder
- 1 1/2 tablespoon salt
- dash of cayenne
- 2 tablespoon canola oil
- 3/4 cup water
Directions:
Cut potatoes into 1 to 2 inch cubes and place in 2 quart
casserole dish. Add oil and spices and mix together. Thaw
and drain spinach and add to potatoes. Mix. Add water,
cover and bake at 425 degrees for 45 minutes to 1 hour
(until potatoes are tender).
The amount of salt in this recipe may seem like alot, but
don’t cut back the amount as it is crucial to the flavor.
You can use a reduced sodium substitute such a “Salt Sense.”
Serves: 6-8
Preparation time: 15-20 minutes
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