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Mauritian Lunch Menu

Mauritian Curry Lunch

Place the oil in a medium pot heat turn heat to medium. Add in the onion, garlic and ginger and sauté until the onion is soft and translucent.
2 tablespoons vegetable oil
½ medium onion, diced
1 teaspoon garlic, finely chopped
½ teaspoon ginger, finely chopped
1 can tomatoes, diced
1 bunch watercress, stems removed
1 bunch baby spinach
... watercress (leaves only not stems) and baby spinach.
Add salt to taste.
Add the tomatoes...
Cook for about 15-20 minutes until all of the spinach and watercress has cooked down.
Place in serving dish and serve hot.
Spinach and Watercress

Recipe by Vanessa Bathfield