Spinach and Potato Curry (Aloo Palak

• Vegan
• Gluten free

• Produce

  • 2 tsp Garlic powder
  • 2 cups Spinach, frozen
  • 1 Sweet onion, Medium
  • 6 Yukon gold potatoes

• Canned Goods

  • 1 can Coconut milk, full-fat
  • 1/2 cup Coconut milk, refrigerated original

• Pasta & Grains

  • 1 Basmati rice

• Baking & Spices

  • 2 tbsp Curry powder
  • 2 tsp Garam masala
  • 1/2 tsp Pepper
  • 1 1/2 tsp Sea salt
  • 2 tsp Sugar
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on theprettybee.com

Description

Directions

• 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.