.

Serves 4

2 large baking potatoes, diced

1 medium yellow onion, diced

1 stalk of celery, diced

1 carrot, diced

1 medium red apple, cored and diced

2 dried red arbol chiles, pounded in a mortar

4 dried piper longum, pounded in a mortar

Salt and pepper to taste

Ground ginger (optional)

1 teaspoon/5ml/3g grated turmeric

16 ounces/450g thawed frozen spinach

Olive oil

In a large skillet on medium heat,  pour enough olive oil to just more than coat the pan.  Add the onions.  Season with salt and pepper.  Toss to coat with oil and spices.  Cover and and let cook for 5 minutes.  Stir and lower the heat to medium low.  Cover and let cook for another 7-10 minutes, stirring occasionally until deep golden brown.  Add the remaining ingredients.  Toss to combine everything.  Recover the pan and cook for 15-20 minutes until vegetables are cooked, but not mushy.  Check seasoning.