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GoFarm Blog

Recipes: Week of October 19th, 2020

Recipe Share: Potato Spinach Curry


3 Tbsp olive oil

3 pounds fresh spinach, chopped

2 large potatoes, chopped

1 medium onion, finely chopped

1 cauliflower head, chopped

1 green chile

2 tsp garlic, minced

1 tsp ginger, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp red cayenne chilli powder (optional)

1 tsp salt


  1. In a large pot, heat the oil on medium heat and brown the onions.

  2. Once the onions are lightly browned, add the garlic and ginger and cook for a minute, until fragrant.

  3. Add in the potatoes and cauliflower and stir. Add the turmeric powder, ground cumin, ground coriander and red cayenne powder, and stir.

  4. Continue to cook for about 5 minutes. Then, add just enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.

  5. Add the spinach and cover to allow spinach to wilt. The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable before adding the spinach. How dry you want the curry is up to you. If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done. For a more liquid-y curry, you can add more water if you'd like.

  6. Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water. Add the green chile, if using, and add salt to taste.

Picture and recipe adapted from: h


Corn Bread


1 cup all-purpose flour (sifted)

1 cup yellow cornmeal

1 Tbsp baking powder

1/2 tsp salt

1 cup half-and-half

2 eggs, beaten

1/4 cup butter, plus extra for greasing the dish

1 cup sweet corn


  1. Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.

  2. Sift together the flour, cornmeal, baking powder, and salt.

  3. In a separate bowl, combine the half-and-half, eggs, and butter.

  4. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn. Do not over mix the batter or your cornbread will be too tough.

  5. Pour the batter into your prepared pan and bake the cornbread immediately.

  6. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan. Cut into slices or squares.

  7. Serve and enjoy!

Picture and recipe adapted from:


Veggie Tacos with Cauliflower Tortilla


1 Tbsp Olive oil

1/2 onion, chopped

1 cup sweet potato, chopped small

1/2 cup winter squash, peeled and chopped small

1/2 cup cabbage, shredded

1 (15-ounce) can black beans, drained and rinsed

Corn kernels from 1-2 ears of corn

1 cup tomato, diced

Salt and pepper, to taste

Optional toppings: lime, cheese, salsa, hot sauce


1 head cauliflower (or two cups riced)

2 eggs

1/4 cup fresh cilantro, chopped

1/2 medium lime, juiced and zested

Salt and pepper to taste


  1. Heat olive oil over medium heat. Add the onions and saute for about 2 minutes. Add squash and sweet potatoes and saute until soft (about 15 minutes). Add a little water if needed to soften. Season with salt and pepper.

  2. Preheat the oven to 375 F, and line a baking sheet with parchment paper.

  3. Chop the cauliflower into small pieces. Pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.

  4. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well.  Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. Dishwashing gloves are suggested as it is very hot.

  5. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.

  6. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

  7. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

  8. Add the squash and potato mixture to your cauliflower tortillas, as well as the beans, cabbage, corn, and tomatoes. Add any additional toppings and enjoy!

Picture and recipe adapted from:


Black Bean and Winter Squash Stew


1 Tbsp coconut oil

1 medium onion, chopped

1/2 medium red bell pepper, diced

3 cloves garlic, minced

2 green onions, chopped

2 cups winter squash, peeled, and cut into 1/2 inch cubes

1 (15-ounce) can black beans, drained and rinsed

1/2 tsp italian seasoning

2 sprigs thyme

1 cup coconut milk

1 cup vegetable broth

1 cup collard greens (can sub kale or spinach) chopped

1/4 tsp cayenne pepper

Pinch of allspice, (optional)

2 cups brown rice, cooked, for serving

1 avocado, for serving


  1. Heat oil in a large pot over medium-high heat. Add onions and bell peppers and cook until onions are soft, about 3 minutes. Stir in garlic and green onion and cook for 1 minute

  2. Add squash, black beans, italian seasoning, thyme and stir. Stir in coconut milk, vegetable broth, allspice, cayenne pepper and bring to a boil, then reduce heat and simmer for 20 minutes.

  3. Stir in leafy greens and cook for about 4 minutes. Add seasoning to taste.

  4. Served with brown rice and avocado.

Picture and recipe adapted from:



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