Jamaican Curry with Potatoes and Spinach

Seriously tasty curry dish

Course: Main Course
Ingredients
  • 1 large onion diced
  • 1 red bell pepper diced
  • 3 scallions sliced thin
  • 1 habanero chile seeds and membrane removed and minced
  • 2 tablespoon Jamaican curry powder see below
  • 4 garlic cloves minced
  • 1/2 teaspoon thyme
  • 1 14 oz can light coconut milk
  • 1 cup water
  • 2 pound gold potatoes cut into about 3/4 inch cubes
  • Half of 16 oz bag frozen spinach
  • Salt & pepper
Instructions
  1. Sauté onions, pepper, and scallions in a Dutch oven over medium heat until starting to brown.
  2. Add garlic, habanero, curry, and thyme. Sauté until fragrant, about 30 seconds.
  3. Stir in coconut milk, water, potatoes, and 1 tsp salt. Bring to a simmer, and simmer 20-30 minutes until potatoes are soft. Stir in spinach and simmer until the spinach is cooked, about 5 minutes.
  4. Salt and pepper to taste. Serve with rice.