Crockpot & Solar Cooker: Silverbeet and Potato Curry

You can of course, substitute any other leafy green for the spinach in this recipe. I often use silverbeet (swiss chard) or kale for this recipe when I don't have any spinach available, and the curry in the photo was made with red mustard leaves.

It is a mild curry with a little tang which my kids enjoy, so ramp up the spices for a more adult heat hit.

Ingredients

1 large onion, chopped
2 cloves garlic, crushed
4-5 medium potatoes, chopped
Large bunch spinach leaves, stalks removed and leaves roughly chopped
1 400g tin diced tomatoes, or equivalent fresh
1 tsp ground coriander
1 tsp ground cumin
freshly ground black pepper
dash of chilli or cayenne powder, optional
1 tbs olive oil or ghee

Method A: Crockpot

1. Heat oil or ghee in crockpot on high, add onion, garlic and spices and stir until fragrant.

2. Add potatoes and tomatoes, and cook on low for approx. 5 hours.

3. Add spinach or silverbeet/ chard and cook for another hour on low, until potatoes are tender.

Method B: Solar Cooker

1. Heat oil in small frypand anf fry onion, garlic and spices in oil until fragrant. Remove to a lidded solar cooker pan, and add potatoes and tomatoes. Cook for 3-4 hours.

2. Add spinach or silverbeet, stir and cook for another hour, until potatoes are tender.

Serve with rice and naan bread.