Yukon Gold and Spinach Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbs. canola oil1 lb. 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 Tbs.)2 Tbs. minced fresh ginger1 tsp. ground coriander1/2 tsp. ground cumin1/2 tsp. turmeric1 13.5-oz. can coconut milk1 6-oz. bag spinach1 1/2 tsp. garam masala
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 sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 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.
Number of Servings: 4
Recipe submitted by SparkPeople user M_MORRIS165.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 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.
Number of Servings: 4
Recipe submitted by SparkPeople user M_MORRIS165.
Nutritional Info Amount Per Serving
- Calories: 322.3
- Total Fat: 23.7 g
- Cholesterol: 0.0 mg
- Sodium: 48.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.1 g
- Protein: 6.6 g
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