The nutritive value of spinach is well-known. But making kids eat spinach is one of the biggest challenges for moms. Potato being a natural favorite, forms a great combination with spinach. Here is a Thai-inspired recipe that was well-received when I invited my friends and their three kids for lunch.
Method:
Pressure cook/microwave the potatoes until soft. Take washed spinach leaves in a sauce pan with very little water (about 3 tablespoons). Boil for about 5 minutes until the leaves are just wilted, but do not let them change color. Allow to cool, add boiled peas and blend to a fine paste. Keep aside.
Cool, peel and completely mash the cooked potato and keep aside.
Heat coconut milk and vegetable stock in a sauce pan. Add the spinach paste, mashed potatoes, ginger-garlic paste and salt. Cook for 5 minutes. Mix in the butter, lemon juice and pepper. Decorate with fresh cream and serve hot.
Ingredients: (serves 4)
spinach leaves - 4 oz (about 100 grams)
potato - 1 large
peas - 1/4 cup (boiled)
coconut milk - 2 cups (thick)
vegetable stock - 1 cup
salt - 1 tsp (adjust according to taste)
pepper powder - 3/4 tsp (adjust according to taste)
butter - 1 tbsp
ginger-garlic paste - 1/2 tsp
lemon juice - 1 tbsp
fresh cream - 4 tspMethod:
Pressure cook/microwave the potatoes until soft. Take washed spinach leaves in a sauce pan with very little water (about 3 tablespoons). Boil for about 5 minutes until the leaves are just wilted, but do not let them change color. Allow to cool, add boiled peas and blend to a fine paste. Keep aside.
Cool, peel and completely mash the cooked potato and keep aside.
Heat coconut milk and vegetable stock in a sauce pan. Add the spinach paste, mashed potatoes, ginger-garlic paste and salt. Cook for 5 minutes. Mix in the butter, lemon juice and pepper. Decorate with fresh cream and serve hot.
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