Yukon Gold and Baby Spinach Masala Recipe

Name: Yukon Gold and Baby Spinach Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. canola oil; 1 lb. 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 Tbs.); 2 Tbs. minced fresh ginger; 1 jalapeno chile,finely chopped (1 Tbs.); 1 tsp. ground coriander; 1/2 tsp. ground cumin; 1/2 tsp. turmeric; 1 13.5-oz. can light coconut milk; 1 6-oz. bag baby spinach; 1 1/2 tsp. Garam Masala; 1 Tbs. lime juice; 1/4 cup chopped cilantro

Servings: persons

2 Tbs. canola oil
1 lb. 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 Tbs.)
2 Tbs. minced fresh ginger
1 jalapeno chile,finely chopped (1 Tbs.)
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. turmeric
1 13.5-oz. can light coconut milk
1 6-oz. bag baby spinach
1 1/2 tsp. Garam Masala
1 Tbs. lime juice
1/4 cup chopped cilantro

1
Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
2
Meanwhile, heat oil in large skillet over medium heat.
3
Add onion, and saute 8 minutes, or until soft and golden.
4
Add garlic, ginger, and jalapeno, and saute 1 minute, or until fragrant.
5
Stir in coriander, cumin, and turmeric.
6
Add steamed potatoes, and saute 1 to 2 minutes, to coat with spices.
7
Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired.
8
Bring to a simmer.
9
Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.
10
Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted.
11
Stir in lime juice and cilantro.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbs. canola oil, 1 lb. 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 Tbs.), and more.

Yes, Yukon Gold and Baby Spinach Masala falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yukon Gold and Baby Spinach Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions