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Yukon Gold and Baby Spinach Masala
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| 2 Tbs. | olive oil |
| 1 lb. | Yukon Gold potatoes, cut into 1/2-inch cubes (4 cups) |
| 1 large | yellow onion, thinly sliced |
| 3 cloves | garlic, minced |
| 2 Tbs. | fresh ginger, minced |
| 1 | jalapeño , 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 |
| 11/2 tsp. | garam masala |
| 1 Tbs. | lime juice |
| 1/4 cup | cilantro, chopped |
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. Stir in lime juice and cilantro.
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