Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 1 medium sweet onion (chopped)
  • 6 Yukon gold potatoes (peeled and diced)
  • 2 cups frozen chopped spinach
  • 1 can full fat coconut milk
  • 1/2 cup refrigerated original coconut milk (I used SO Delicious brand)
  • 2 Tablespoons curry powder
  • 2 teaspoons Garam Masala
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric
  • Basmati rice for serving

Instruction

  • In a large pot, cook the onion in the olive oil over medium heat for about five minutes until the onion is translucent.
  • Add the potatoes and spices and stir. Cook for about 3 minutes.
  • Add the can of full fat coconut milk, 1/2 cup of refrigerated coconut milk, and bring to a simmer.
  • Reduce heat to medium low and cover. Cook until potatoes are tender, about 20 minutes.
  • Add the spinach and stir. Cover pan and cook until spinach is heated through, about 5-7 minutes.
  • Season with more salt and pepper if desired.
  • Serve over rice.