Delicious, quick and vegan Stir Fry with fine Indian spices. A skillet dish with potatoes, tomatoes and spinach. Perfect as a quick, healthy lunch or dinner.
Heat large pan with the frying oil on the stove. Add mustard seeds, turmeric, paprika, cumin and garlic granules to the pan and heat while stirring.
15 ml Frying oil or other high heat oil, ½ tbspn Mustard seed, ½ tbspn Turmeric, 1 tbspn Paprika, 1 tbspn Cumin, 2 tbspn Garlic granules or alternatively 2 cloves of garlic
Add potato cubes, tomatoes and spinach leaves and mix well once.
500 g Potatoes, 1 medium tomato, 150 g frozen leaf spinach
Add water, (optional) coconut milk and salt. Stir again and place lid on pan.
250 ml Water, 125 ml Coconut milk, 1 tbspn Salt
Cook for 15 minutes. After 10 minutes, briefly check if there is still enough water in the pan. If necessary, add water.
Optionally refine with coconut milk.
Season to taste, divide into plates and finish with cilantro leaf, black sesame seeds and vegan cream to taste.
Fresh coriander leaf, Black sesame, Vegan cream
enjoy! Best fresh, keeps 2-3 days covered in the refrigerator.