1/4 cup olive oil
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
2 Bosc pears, peeled, cored, and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup blanched almonds, roughly chopped
1 1/2 teaspoons curry powder
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup shredded baby spinach
Heat the olive oil in a large sauté pan over medium heat.
Add the potatoes and sauté until golden, about 12 minutes.
Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes.
Remove from the heat and season with salt and pepper.
Toss with the lemon juice and spinach.
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