This is my version of comfort food - love those rich and pungent Indian spices combined with creamy Yukon Golds and sprightly spring spinach! Recipe from the Vegetarian Times web site .
30 minutes or fewer
Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.
- 2 Tbs. canola oil
- 1 lb. Yukon Gold potatoes, cut into ½-inch cubes (4 cups)
- 1 large yellow onion, thinly sliced (1½ cups)
- 3 cloves garlic, minced (1 Tbs.)
- 2 Tbs. minced fresh ginger
- 1 jalapeño chile,finely chopped (1 Tbs.)
- 1 tsp. ground coriander
- ½ tsp. ground cumin
- ½ tsp. turmeric
- 1 13.5-oz. can light coconut milk
- 1 6-oz. bag baby spinach
- 1½ tsp. Garam Masala
- 1 Tbs. lime juice
- ¼ cup chopped cilantro
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.
3. Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.