CoconutSpinach Potatoes – AND some days just call for a bowl full of comfort! June is nearly at an end and you can count on one hand the sun filled days. I actually really enjoy the gloomy blustery ones. They’re SO moody – like mother nature is pushing back. It also makes curling up with a hot fragrant meal that much more satisfying. I like to watch, from my living room widows, the trees bending backwards as leaves are plastered against the glass. What’s nice about a meal that’s not only warm to touch, but also to taste, is that it gets that inner fire going. Thank you, jalapeños! They make a small appearance in this tasty dish.
- 3 med red potatoes, scrubbed clean
- 1 398ml can organic coconut milk, unsweetened
- 1 inch knob fresh ginger, grated
- 1/2 cup sweet onion, chopped
- 1 med/large jalapeno, pitted & chopped
- 4 garlic cloves, minced
- 2 cups fresh organic spinach - divided in half
- 3/4 tsp sea salt
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
Bring a pot of water to a gentle boil, toss in the cleaned potatoes, and place the lid on. Cook just until tender - about 15mins; may vary on size & type of potatoes used. Turn off the heat, drain off the water into the sink using the lid to hold the potatoes in the pot. Carefully slice the 'hot' boiled potatoes into quarters or smaller pieces and set aside.
In a blender, add the coconut milk, ginger, sweet onion, jalapeño, garlic, 1cup spinach, sea salt, cumin, and coriander. Blend on high just until ingredients are combined - do not over blend. Pour the coconut/spinach mixture into a medium size frying pan and heat over med/low. Simmer for 20mins, stirring occasionally. Remove from heat and add the sliced potatoes & remaining 1cup of spinach. Gently fold in. Ready to serve.
~Top with roasted walnuts and/or fresh lemon zest.