This is one of my favorite meals to order in an Indian restaurant. While simmered, the potatoes soak up all of the sweet goodness of the coconut milk, while the spinach adds some nutritional benefits. If you typically shy away from Indian food because of the stronger flavors, try this lighter dish, which is a nice transition into Indian cooking. There are many versions of this meal, but my husband licks his lips with this one, and slurps up all of the extra sauce with naan bread.
Ingredients (serves 4-6):
1 tbsp oil
4 large white potatoes, diced into large chunks
1/4 tsp sea salt
1 tbsp vegan butter (I use Earth Balance)
1 tsp oil
1 medium onion, thinly sliced
1 tsp ground turmeric
1 1/2 tsp cumin
1/2-1 tbsp garam masala (adds some heat, so flavor to your taste)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4-1/2 tsp red pepper flakes
1 can coconut milk
3 garlic cloves, minced
1/4 tsp sea salt
pepper, to taste
2 cups spinach, torn
1 handful of raisins
3 cups cooked rice
Mango chutney (optional)
1) Toss the potato chunks with the oil, and salt until coated. Place on a baking sheet, in a 425 degree oven, baking for 15 minutes, tossing to turn, and another additional 15 minutes. The potatoes will roast slightly, but will not be fully cooked.
2) Saute the onion in the butter and oil until translucent, and slightly caramelized (about 4 minutes). Add turmeric, cumin, masala, cinnamon, ginger, and red pepper flakes, sauteing for an additional minute.
3) Stir together coconut milk, and garlic until mixed. Set aside.
4) Add the roasted potatoes to the onion mixture, sauteing briefly to mix. Add coconut mixture, and raisins, and allow potatoes to simmer until completely softened (about 10 minutes). Once potatoes are soft, stir in spinach, salt and pepper (to taste). Serve over rice, with mango chutney (if desired) and enjoy!
Ingredients (serves 4-6):1 tbsp oil
4 large white potatoes, diced into large chunks
1/4 tsp sea salt
1 tbsp vegan butter (I use Earth Balance)
1 tsp oil
1 medium onion, thinly sliced
1 tsp ground turmeric
1 1/2 tsp cumin
1/2-1 tbsp garam masala (adds some heat, so flavor to your taste)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4-1/2 tsp red pepper flakes
1 can coconut milk
3 garlic cloves, minced
1/4 tsp sea salt
pepper, to taste
2 cups spinach, torn
1 handful of raisins
3 cups cooked rice
Mango chutney (optional)
1) Toss the potato chunks with the oil, and salt until coated. Place on a baking sheet, in a 425 degree oven, baking for 15 minutes, tossing to turn, and another additional 15 minutes. The potatoes will roast slightly, but will not be fully cooked.
2) Saute the onion in the butter and oil until translucent, and slightly caramelized (about 4 minutes). Add turmeric, cumin, masala, cinnamon, ginger, and red pepper flakes, sauteing for an additional minute.
3) Stir together coconut milk, and garlic until mixed. Set aside.
4) Add the roasted potatoes to the onion mixture, sauteing briefly to mix. Add coconut mixture, and raisins, and allow potatoes to simmer until completely softened (about 10 minutes). Once potatoes are soft, stir in spinach, salt and pepper (to taste). Serve over rice, with mango chutney (if desired) and enjoy!
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