Sautéed Spinach and Vegetables

Serves 6 - 8

A simple dish so tasty, that in my home this recipe serves three! If you like garlic, don’t be afraid to increase it.

• 2 tablespoons oil
• 3-4 cloves garlic, coarsely chopped
• 2-3 minced green chilies, preferably serranos
  
  
• 1 teaspoon cumin seed
  
  
• 2-3 inch piece eggplant - cut in 1/2" cubes
• 1 medium potato - cut in 1/2" cubes
• 1 carrot - cut in 1/2" cubes
• 4-5 cauliflower florets - broken into 1/2" pieces
  
  
• 1-1/2 teaspoons coriander powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon turmeric
• Salt to taste
  
  
• 2 bunches fresh spinach, washed and coarsely chopped - about 8 cups

1. In a skillet heat oil over medium heat and sauté garlic and green chilies for 1 minute.
2. Add cumin and sauté 1 minute.
3. Add vegetables and sauté 2 minutes. Add coriander, cayenne turmeric and salt. Continue to sauté 4-5 minutes over medium heat. If necessary, add 1tablespoon water and cook until vegetables are soft.
4. Add spinach in batches and sauté till it wilts and is well mixed with vegetables.
5. Serve hot with an Indian bread or as a side dish with any entree.

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