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 tablespoons canola oil
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes (4 cups)
- 1 large yellow onion, thinly sliced (1 1/2 cups)
- 3 cloves garlic, minced (1 tablespoon)
- 2 tablespoons minced fresh ginger
- 1 jalapeno chile, finely chopped (1 tablespoon)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 13.5-ounce can light coconut milk
- 1 6-ounce bag baby spinach
- 1 1/2 teaspoons garam masala
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
- 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.
- 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.
- 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