Yukon Gold and Baby Spinach Masala
Rebecca
ingredients
- 2 Tbs. canola oil or butter
- 1 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 ginger
- 1 jalapeño chile,finely chopped (1 Tbs.)
- 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 can garbanzo beans, drained and rinsed
- 1 1/2 tsp. garam masala
- 1 Tbs. lime juice
- 1/4 cup chopped cilantro
- 1/4 cup toasted slivered almonds, for garnish
directions
- 1
1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
- 2
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 garbanzo beans 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
3. 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. Serve with basmati rice, and top with toasted almonds.
Source: VegTimes
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