Spinach and Potatoes from Southern Africa
Discover the rich, comforting flavors of Southern Africa with this Spinach and Potatoes recipe—a vibrant vegan dish that’s as nourishing as it is delicious. Tender cubes of potatoes are simmered to perfection in a fragrant blend of coriander, cumin, and paprika, then combined with sautéed spinach for a perfectly balanced meal. A hint of garlic and juicy tomatoes enhances the dish’s earthy and savory notes, while a splash of vegetable stock ensures a lusciously textured finish. Ready in just 40 minutes, this one-pot wonder is ideal as a wholesome side or a fulfilling main served alongside rice or flatbread. Bursting with hearty vegetables and aromatic spices, this recipe is a must-try for fans of global cuisine looking to expand their plant-based repertoire.
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Recipe Information
Ingredients
- 500 grams potatoes
- 300 grams fresh spinach
- 1 medium onion
- 1 large tomato
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters vegetable stock or water
Instructions
Peel the potatoes and cut them into small cubes, roughly 1.5 cm in size. Rinse in cold water and set aside.
Wash the spinach thoroughly and roughly chop it. Set it aside.
Finely chop the onion, dice the tomato, and mince the garlic cloves.
Heat the vegetable oil in a large pan or pot over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground coriander, ground cumin, and paprika. Sauté for 1 minute to release the flavors of the spices.
Add the diced tomato and cook for another 3-4 minutes, stirring occasionally, until the tomato begins to break down and form a sauce.
Stir in the cubed potatoes and sprinkle with salt and black pepper. Mix well to coat the potatoes in the spice mixture.
Pour in the vegetable stock or water, cover the pan with a lid, and reduce the heat to low. Simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender.
Once the potatoes are cooked, add the chopped spinach to the pan. Stir well to combine.
Cook for an additional 5 minutes, stirring occasionally, until the spinach is wilted and well incorporated into the dish.
Taste and adjust seasoning if needed. Serve warm as a side dish or as a main meal with rice or flatbread.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 28.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
