Potato and Spinach Curry

 For: 4 people

• 3-4 medium potatoes, peeled and chopped
• 1 tablespoons coconut oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 inch ginger, grated
• 1-10 ounce bag chopped spinach, fresh or frozen
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 2 chopped tomatoes
• sea salt, to taste

1. Boil potatoes in large pot until tender, about 15 minutes. Drain water into a bowl and save.  Set water and potatoes aside.
2. Heat oil in a large saucepan on medium-high heat, add cumin seeds until sizzling. Add onions and cook until soft, about 3 minutes.
3. Add garlic and ginger and cook for another minute, stirring constantly
4. Add coriander, cumin, turmeric, paprika.
5. Stir in spinach and tomatoes and cook stirring until wilted, about 2 minutes.
6. Season with salt. Add potatoes and stir occasionally for flavors to blend, about 3 minutes.
7. Add some potato cooking water to make a sauce.