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1. Fill a pot that has a tight fitting lid with rice and 2 cups of water. Bring to boil, cover and simmer over a low heat for 50 minutes.
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2. While the rice cooks, fill a large pot with water halfway and bring to a boil. Toss in spinach, cover and cook for about 5-8 minutes or until spinach is tender and wilted and then drain.
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3. In blender or food processor, puree spinach until almost smooth and set aside.
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4. Re-boil water in the large pot and add potatoes. Cook until tender for about 10-12 minutes. If a fork pierces through them easily, they are done. Drain and set aside.
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5. In a saute pan, heat oil. Add the onions and cook for 5 min on medium heat stirring occasionally. Then add salt and pepper and reduce to low heat for an additional 20 minutes to caramelize.
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6. In a small bowl, combine the dried spices with the nutritional yeast.
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7. Once the onions have caramelized, add the spice mixture and garlic into the pan with the onions over low heat for 1-2 minutes or until fragrant.
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8. Add the coconut milk into the pan, turn up heat to medium and bring almost to a boil.
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9. Add the spinach and potatoes, stir occasionally and cook for an additional 3-5 minutes or until thoroughly heated through.
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10. Add salt and pepper to taste and serve over the brown rice.
