I saw this recipe from Vegetarian Times pop up on my Facebook news feed today and it just so happened I had almost all the ingredients! So, I decided to throw it together even though I already loaded the fridge for the week. It was quick, (as in about 20 minutes), easy and tasted fantastic.
I added about half a bunch of kale in with the spinach it calls for and served it over quinoa instead of rice, but any combo of greens I imagine would be good. I didn’t have any cilantro on hand, so I omitted it, but I think it would add to it nicely if you like cilantro.
If you like Indian food, even a little bit, you should try this. I think it’s going to become a staple around here — and I’m sure it will be a little different each time depending on what veggies I have in the refrigerator.
• 2 Tbsp. canola oil (I used vegetable oil)
• 1 lb. Yukon Gold potatoes, cut into 1/2-inch cubes (4 c.)
• 1 large yellow onion, thinly sliced, about 1 1/2 c. (I only had one small onion, but look forward to more next time)
• 3 cloves garlic, minced (about 1 Tbsp.)
• 2 Tbsp. minced fresh ginger
• 1 jalapeno, finely chopped (about 1 Tbsp.)
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1 can coconut milk
• 6 oz. fresh baby spinach
• salt and pepper, to taste
• 1/2 c. water, divided
• 1 1/2 tsp. garam masala
• 1 Tbsp. lime juice
• 1/4 c. chopped cilantro
• cooked rice, quinoa, etc. to serve with
1. Steam potatoes in steamer basket over simmering water 10 minutes, or until just tender.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and saute eight minutes, until golden and soft.
3. While that was cooking, I employed my new favorite small appliance, the Black and Decker Food Chopper. I tossed a few cloves of garlic, about a 3-inch piece of ginger and a chopped jalapeno in there and let ‘er rip until they were all minced. I bought this about a week ago and it’s the best $20 I’ve spent in a while — with all the garlic I mince at work, I swear it saved me at least 20 minutes on Monday.
4. After the onions are sufficiently cooked, add the garlic, ginger and jalapeno and cook about 1 minute, until fragrant.
5. Stir in coriander, cumin and turmeric.
6. Add steamed potatoes and saute 1 to 2 minutes to coat with spices.
7. Add coconut milk and 1/4 c. water. Season with salt and pepper to taste.
8. Bring to a simmer, reduce heat to medium-low, cover and simmer 5 minutes or until sauce begins to thicken.
9. Stir in spinach and/or other greens, garam masala and 1/4 c. water and cook 2 to 3 minutes or until greens are wilted.
10. Stir in lime juice and cilantro. Service over rice or another grain.