Yukon Gold Potatoes & Spinach Masala
Ingredients:
- 2 tbs. canola oil
- 1 lb. Yukon Gold Potatoes, cut into 1/2 inch cubes (4 cups)
- 3 cloves garlic, minced (1 tbs.)
- 2 tbs. minced fresh ginger
- 1 jalapeno chile, finely chopped
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1 13.5-oz. can light coconut milk
- 1 6-oz. bag baby spinach
- 1 1/2 tsp. garam masala
- 1 tbs. lime juice
- 1/2 cup chopped cilantro
Peparation:
Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
Meanwhile, heatoil 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 marsala and 1/4 cup water and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.
