Ingredients:
450 g baby spinach, washed and chopped
175 g potatoes, peeled and cubed
2 tablespoons olive oil
1 onions, chopped
3 cloves garlic, chopped
2 teaspoons cumin powder
1 teaspoon turmeric
50 g fresh grated coconut or 50 g desiccated coconut
1 1/2 liters vegetable stock or 1 1/2 liters chicken stock
1 inch gingerroot, chopped ( I use more)
salt & freshly ground black pepper
natural yoghurt ( to garnish)
Directions:
Heat the oil (the recipe says virgin olive oil I must add).
Saute the onione till translucent.
Add the ginger and garlic and saute Add the spices and cook over medium heat for 2-3 mins stirring now and then Add the spinach, potatoes and coconut and stir till the spinach has wilted.
Take care not to overcook the spinach.
Pour in the stock and heat until it boils.
Lower the heat and simmer for 15 mins till the potatoes are well cooked.
Take off fire.
Cool.
Blend in a mixer until smooth.
Return to the vessel and re cook.
adjust the consistency to what you like (thick or thin).
(add water or stock if need be) Serve in bowls with a swirl of the yoghurt.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.