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Ingredients

• 2 tablespoons  canola oil
• 1 pound  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 tablespoon)
• 2 tablespoons  minced fresh ginger
• 1   jalapeno chile, finely chopped (1 tablespoon)
• 1 teaspoon  ground coriander
• 1/2 teaspoon  ground cumin
• 1/2 teaspoon  turmeric
• 1   13.5-ounce can light coconut milk
• 1   6-ounce bag baby spinach
• 1 1/2 teaspoons  garam masala
• 1 tablespoon  lime juice
• 1/4 cup  chopped cilantro

Description

Why Yukon Gold Potatoes? Because Their Creamy But Firm Texture Make Them A Perfect Fit For Stews, Plus The Tender Skin Doesn't Need To Be Peeled. Serve With Steamed Rice, And A Sweet-and-sour Chutney, Such As Fresh Mango Chutney On Vegetariantimes.com

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