gaRdening in the tROpics - Townsville Intercultural Centre

Cooking with BrazilianSpinach:Aloo Palak with Brazilian Spinach(Indian potatoes & spinach)Directions:1. Cook the Brazilian spinach with garlic, ginger and onions andgreen chillies for 5-10 minutes.2. Remove from the pan and blend to a fine puree and keep aside.Serve with pasta, or over baked potatoes, or spread overtoasted baguette slices.3. Boil the potatoes with salt and turmeric until tender (~10mins) and put to one side.4. Heat butter in a saucepan and fry the cumin seeds with thespinach-onion paste and simmer for a few minutes.5. Add the potatoes, garam masala, coriander and ground cuminand a little bit of water if needed.6. Simmer for several minutes as the potatoes absorb theflavour.Ingredients:300g of Brazilian spinach 1 wash andremove leaves from stalks2 cloves of garlic1 knob of fresh ginger, roughlychopped2 onions, chopped1-2 green chillies, chopped with seeds200g waxy potatoes, peeled & cubed½ teaspoon cumin½ teaspoon ground coriander1 teaspoon garam masala1 teaspoon cumin seeds1 teaspoon turmeric4 tablespoons unsalted butterSalt & Pepper