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.


Yukon Gold and Baby Spinach Masala


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Ingredients
 
savings in
 
  • 2  tablespoons  canola oilOn Sale
  • 1  pound  Yukon Gold potatoes, cut into 1/2-inch cubes (4 cups)On Sale
  • 1  large  yellow onion, thinly sliced (1 1/2 cups)On Sale
  • 3    cloves garlic, minced (1 tablespoon)On Sale
  • 2  tablespoons  minced fresh gingerOn Sale
  • 1    jalapeno chile, finely chopped (1 tablespoon)On Sale
  • 1  teaspoon  ground corianderOn Sale
  • 1/2  teaspoon  ground cuminOn Sale
  • 1/2  teaspoon  turmericOn Sale
  • 1    13.5-ounce can light coconut milkOn Sale
  • 1    6-ounce bag baby spinachOn Sale
  • 1 1/2  teaspoons  garam masalaOn Sale
  • 1  tablespoon  lime juiceOn Sale
  • 1/4  cup  chopped cilantroOn Sale

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
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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