Old MacDonald's Potato Box Recipes
Hindu Wedding Curry Ingredients 1/4 cup of clarified butter (ghee) or cooking oil 2 x large potatoes 1 x large onion 1 head of cauliflower florets and diced stem 1 x large peeled and diced carrot 4 cloves of minced garlic 1/2 tsp of turmeric 1 tsp of ground cumin 1 tsp of ground coriander 1 tsp of mustard seeds 1/2 tsp of salt 1 cup of water 1 x lime 1 bag of spinach a few sprigs of cilantro Directions Heat the butter in a large sauté pan or soup pot over medium-high heat. Add the potatoes and onion and fry until golden brown. Add the cauliflower, carrot and garlic then stir a few minutes further. Add the spices and salt then stir a few minutes more. Add the water and lower the heat to a simmering temperature. Cover and cook until the potatoes are tender, about twenty minutes. Add the lime and spinach; turn up the heat and cover. Cook just long enough to wilt the greens, about two minutes. Serve topped with the cilantro leaves.

Old MacDonald's Potato Box Recipes

Hindu Wedding Curry

Ingredients

1/4 cup of clarified butter (ghee) or cooking oil
2 x large potatoes
1 x large onion
1 head of cauliflower florets and diced stem
1 x large peeled and diced carrot
4 cloves of minced garlic
1/2 tsp of turmeric
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of mustard seeds
1/2 tsp of salt
1 cup of water
1 x lime
1 bag of spinach
a few sprigs of cilantro

Directions

Heat the butter in a large sauté pan or soup pot over medium-high heat. Add the potatoes and onion and fry until golden brown. Add the cauliflower, carrot and garlic then stir a few minutes further. Add the spices and salt then stir a few minutes more. Add the water and lower the heat to a simmering temperature. Cover and cook until the potatoes are tender, about twenty minutes. Add the lime and spinach; turn up the heat and cover. Cook just long enough to wilt the greens, about two minutes. Serve topped with the cilantro leaves.