Spinach and Potato Curry

Preparation time: 30 minutes Serves: 4-6
Mildly +Vata, 0 Pitta, -Kapha*
0 Vata, -Pitta, 0 Kapha**

3 medium potatoes or 6 medium parsnips
1 large bunch fresh spinach (1 ½ pounds)
1½ tbsp sunflower oil
½ tsp mustard seeds
a pinch of hing
½ tsp turmeric
2 cups water
1 tsp sea salt
2 tsp coriander powder
2 tbsp lemon juice
¼ green pepper, chopped (optional, omit for Pitta)
2 cloves fresh garlic, minced (optional, omit for Pitta)

Wash spinach and potatoes. Cut potatoes into ½ inch cubes; chop spinach. Heat oil in a heavy saucepan or skillet and add mustard seeds and hing. When seeds pop, add turmeric, potatoes and water. Stir. Cover and cook on medium heat for 5 to 7 minutes. Then add spinach and all other ingredients. Mix well. Cook covered for an additional 10 to 15 mins. Serve.

Comments: This goes well with rotalis and CUCUMBER RAITA or yogurt. The bitter and astringent tastes of spinach balance Pitta and Kapha well; the cooling effect of potato balances the pungent vipak of spinach for Pitta, making these two vegetables an excellent combination.
* with potato
** with parsnip