Spinach and Potato Curry

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1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen

1 large (or 2 small) russet potatoes (300 grams) peeled and cubed

¼ cup neutral oil such as grapeseed or avocado

1 tbsp ghee (or sub butter) optional

1 tsp cumin seeds

1 medium onion finely chopped

1 to 2 green chili peppers slit in half

3 to 4 cloves garlic crushed

½ inch piece ginger crushed

1 medium to large tomato finely chopped (about 170 grams)

1 tsp coriander powder

½ tsp cumin powder

¼ to ⅓ tsp turmeric powder

¼ tsp red chili powder

¾ to 1 tsp salt or to taste

¼ tsp garam masala optional

1 tsp freshly squeezed lime or lemon juice

Directions at teaforturmeric.com

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