Ingredients

• 1 1/2 lb/230 g potatoes, cut into 1/2"/1.3 cm chunks
• 2 tbsp/30 ml vegetable oil
• 1 cup/160 g finely chopped onion
• 1 tbsp/6.3 g curry powder
• 1 jalapeño, seeded and finely chopped
• 3 tbsp/24 g grated ginger
• 3 cloves garlic, finely chopped
• 1 lb/455 g spinach, stemmed and roughly chopped
• Salt and pepper to taste
• 3/4 cup/170 g plain Greek yogurt
• 1/2 cup/60 g grated hothouse cucumber
• 1/4 tsp ground cumin
• 1/4 cup/4 g cilantro, chopped
• 4 pieces naan bread, warmed according to package directions

Instructions

1. Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large sauté pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalapeño, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.
2. In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.
3. To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 tablespoons/45 milliliters of the yogurt sauce. Wrap the naan around the spinach and enjoy!