Cookbooks

Cookware

Gifts (Food)

Gourmet Food

Health, Diets

Magazines (Food)

Movies (Food)

Spices, Herbs

Stores, Malls

Wine, Spirits

HOME
About me
Class Schedule

Food Fun
Conversions
Ingredients

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.

Spinach
and
Watercress

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
salt

Add the tomatoes, watercress (leaves only not steams) and baby spinach.
Add salt to taste.
Cook for about 15-20 minutes until all of the spinach and watercress has cooked down.
Place in serving dish and serve hot.

Add the tomatoes, watercress and baby spinach. Add salt and pepper to taste.

Cook for about 15-20 minutes until all of the spinach and watercress has cooked down.
Place in serving dish and serve hot.

Back to
MAURITIAN CURRY
LUNCH