Yukon Gold and Baby Spinach Masala
Recipe from
Vegetarian Times
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.
Servings:
Serves 4
Ingredients
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2 tablespoonscanola oilsee savings
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1 poundYukon Gold potatoes, cut into 1/2-inch cubes (4 cups)see savings
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1 largeyellow onion, thinly sliced (1 1/2 cups)see savings
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3cloves garlic, minced (1 tablespoon)see savings
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2 tablespoonsminced fresh gingersee savings
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1jalapeno chile, finely chopped (1 tablespoon)see savings
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1 teaspoonground coriandersee savings
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1/2 teaspoonground cuminsee savings
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1/2 teaspoonturmericsee savings
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113.5-ounce can light coconut milksee savings
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16-ounce bag baby spinachsee savings
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1 1/2 teaspoonsgaram masalasee savings
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1 tablespoonlime juicesee savings
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1/4 cupchopped cilantrosee savings
Directions
1.
Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
2.
Meanwhile, heat oil in large skillet over medium heat. Add onion, and saute 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeno, and saute 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and saute 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.
Nutrition information
Per serving: Calories 347, Total Fat 16 g, Saturated Fat 6 g, Sodium 382 mg, Carbohydrate 45 g, Fiber 6 g, Protein 7 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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