Kenyan Irio Mash with Sautéed Greens

Ingredients

• 700 g floury potatoes, peeled and cubed
• 1 cup frozen peas
• 1 cup frozen corn
• 3 cups chopped spinach or kale
• 2 tbsp olive oil, divided
• 1 small red onion, diced
• 2 tomatoes, diced
• 1 garlic clove, minced
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Cover the potatoes with cold salted water, bring to a boil, and cook 12 to 15 minutes until easily pierced.
2. Add peas and corn for the final 3 minutes, then add spinach for the final minute. Drain thoroughly.
3. Mash the vegetables with 1 tablespoon olive oil, salt, and pepper, leaving a little texture rather than making a smooth purée.
4. Heat the remaining oil in a skillet. Cook onion for 3 minutes, then add tomatoes, garlic, coriander, paprika, and a pinch of salt.
5. Simmer the tomato relish for 5 minutes until jammy, then stir in lemon juice and half the cilantro.
6. Spoon the irio mash onto plates, make a shallow well, and add the tomato relish and remaining cilantro.

Allergen note: Check stock and chili sauce for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.