Recipe for Curried Spinach and Potato Stew 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl Canola oil
1 med Yellow onion diced
2 x Garlic cloves minced
1 x Jalapeno or other hot chile - (1 or 2) seeded, minced
2 tsp Curry powder
1 tsp Ground cumin
1/2 tsp Salt
1/4 tsp Cayenne pepper
1/4 tsp Ground turmeric
4 cup Water or vegetable stock
14 oz Stewed tomatoes - (1 can)
2 cup Diced white potatoes (peeled if desired)
2 med Carrots peeled, diced
Instructions:
Instructions: In a large saucepan heat the oil. Add the onion, garlic, and jalapeno, and saute for 4 minutes. Stir in the seasonings and cook for 1 minute more. Stir in the water, stewed tomatoes, potatoes, and carrots, and bring to a simmer. Cook over medium-low heat for 20 minutes, stirring occasionally. Stir in the spinach and cook for about 15 minutes more over low heat, stirring occasionally. Let stand for 5 to 10 minutes before serving. To thicken, mash some of the potatoes against the side of the pan with the back of a large spoon.

This recipe yields 6 servings.

Comments: Infused with curry spices and chiles, this hearty soup causes a welcome heat wave to wash across the taste buds.

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