Recipe: Korma Curry Potatoes & Veggies

Korma Curry Potatoes & Veggies Recipe

3 potatoes, peeled and chopped into 1/2 in pieces (for quicker cooking)
3 carrots, peeled and cut in half length-wise then chopped (for quicker cooking)
2 celery stalks, chopped
1 med onion, chopped
2 c. baby spinach, rinsed and well chopped
1/4 c. water
1 cup of Korma Curry sauce (mine was from a jar...)
2 tbs evoo

Cut potatoes and carrots first. Put into microwave safe bowl with 1/4 c. of water and zap for 2 minutes while you chop the onion, celery and spinach. In large skillet, heat evoo over high heat. Add the onion and celery. Stir well and cook until veg are tender. Add the potato, carrot and water. Pour sauce over veggies and stir well. Turn heat to medium. Add spinach in batches, a handful at a time, stirring into skillet and incorporating into the mix before adding the next handful until all the spinach is well blended into the veggie mixture. Put on med high heat until sauce is bubbling, turn heat to low, cover and let simmer for 30 minutes or until potatoes are tender.

I like to garnish with hot sauce.