Today’s Tasty Pick: Spicy Coconut Spinach & Potato Toss

Hey hey my Fam!

How are we feeling today with the lovely sunshine out? Are we happy? Okay? Just managing? A little tired? Not feeling great?

No matter how you feel right now, please remember this: there is always something small to be grateful for. Even the gift of life, and the fact that we are here again, cooking together. And honestly, that means a lot to me because I love you all so much.

Today, I brought us something nice to make. Nothing too fancy, but trust me—Fam, this recipe is so, sooo good! It’s my Spicy Coconut Spinach & Potato Toss.

I first made this meal for my vegetarian friends, but you know how I am—everyone is welcome here. Even if you are not vegetarian, you can still enjoy this recipe. It’s for all of us.

So, my lovely Fam… are you ready to cook with me?
Let’s do thisssss!!! Pu pu puuuuuuu!

How to make Spicy Coconut Spinach & Potato Toss

Serves: 2–3

Ingredients:

• 2 medium potatoes, peeled & cubed small
• 1 cup fresh spinach (roughly chopped)
• ½ onion, finely sliced
• 1 small tomato, chopped
• 1 garlic clove, grated
• ½ tsp curry powder
• ¼ tsp turmeric
• ¼ tsp chilli flakes (optional)
• Salt & black pepper
• 2 tbsp coconut milk
• 1 tbsp oil

Method:

1. Boil the potato cubes until just tender (not mushy). Drain.
2. Heat oil in a pan → add onion and sauté until soft.
3. Add garlic, curry powder, turmeric, chilli flakes → fry for 30 seconds.
4. Add chopped tomato and cook until it softens.
5. Add the potatoes, salt and black pepper → toss gently.
6. Add spinach and let it wilt.
7. Pour in coconut milk → cook for 2 minutes until creamy and fragrant.

Serve with:

• Rice
• Roti
• Fried eggs on top
• Or enjoy as a warm salad

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Cheesy Egg & Tomato Breakfast Melt