Yukon Gold and Baby Spinach Masala
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.
Ingredients
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2 tablespoons canola oil
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1 pound Yukon Gold potatoes, cut into 1/2-inch cubes (4 cups)
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1 large yellow onion, thinly sliced (1 1/2 cups)
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3 cloves garlic, minced (1 tablespoon)
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2 tablespoons minced fresh ginger
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1 jalapeno chile, finely chopped (1 tablespoon)
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1 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon turmeric
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1 13.5-ounce can light coconut milk
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1 6-ounce bag baby spinach
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1 1/2 teaspoons garam masala
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1 tablespoon lime juice
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1/4 cup chopped cilantro
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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