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Ingredients

• 1 pound russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 2 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
• 1 cup boiling water
• 1/2 cup firmly packed fresh cilantro
• 4 large cloves garlic, peeled
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 1/4 teaspoon ground turmeric
• 1/2 cup nonfat buttermilk
• 1 tablespoon whipping cream
• 8 ounces baby spinach

Description

This Stewlike Potato And Spinach Curry Can Be Served As A Side Dish Or As Part Of A Vegetarian Buffet. The Touch Of Cream Prevents The Buttermilk From Curdling When It's Heated And Helps Balance The Heat From The Pungent Chiles.

Eating Well