Comfort food, perfect for chilly
autumn days. Easy to make, and with a rich and warming flavor.
Serves 2-3
600-700g potatoes
150g fresh baby spinach
1 clove garlic
250ml plant based cream
100ml plant based milk
100ml cashew nuts
1 tsp garam masala
1 tsp ground nutmeg
Sea salt
Oil for frying
Peel and slice the potatoes. In a frying pan,
fry the garlic and baby spinach on medium heat for a few minutes. Add the
potato slices, and fry for another few minutes. Add the cream and let it simmer
for 10-15 minutes (or until the potatoes are cooked through, but not falling
apart). Add the spices and stir well. In a blender, mix the cashews and milk
until smooth. Take the pan off the heat and add the cashew mix to the potatoes.
Stir carefully. Serve with salad.
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