Aloo Saag Masala

It's Indian Night at the Kitchin house!  Just a heads up, this dish is SUPER spicy.  If you don't like spice, just omit the jalapeño.  This dish is 100% vegan and so tasty!  Makes six servings.  Serve over Basmati rice or with naan bread (if you are super adventurous in the kitchen).  Nutrition facts do NOT include rice or bread...just the masala.  Enjoy!

Ingredients:

• 2 Tbsp. Light Canola Oil
• 1 Lb. Yukon Gold Potatoes, Chopped into 1/2" Cubes
• 1 Medium Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 2 Tbsp. Ginger Root, Minced
• 1 Jalapeño, Diced
• 1 Tsp. Ground Coriander
• 1/2 Tsp. Cumin
• 1/2 Tsp. Tumeric
• 1 Can (13.5 Oz.) Light Coconut Milk
• 6 Oz. Fresh Baby Spinach
• 1 1/2 Tsp. Garam Masala
• 1 Tbsp. Lime Juice

Directions:

• Steam potatoes in rice cooker or steamer insert over boiling water until tender (about 10 minutes).
• Meanwhile, heat oil in large pan over medium heat.
• Add onion and cook for 8 minutes or until translucent.
• Add ginger, garlic, and jalapeño and cook for one minute until fragrant.
• Add coriander, cumin, and tumeric and mix to coat.
• Add potatoes and toss to coat.  Saute for 2 minutes to let spices absorb.
• Add coconut milk and 1/4 cup water and season with salt and pepper if desired.
• Bring to a simmer, cover, and reduce heat to medium-low.
• Simmer for 5 minutes or until sauce begins to thicken.
• Stir in spinach, garam masala, and another 1/4 cup of water.
• Cook 2-3 minutes or until spinach has wilted.
• Add lime juice and remove from heat.
• Serve over Basmati rice or with naan bread.