It's Saturday night and I have to admit, I'm really pleased with myself. I just made a great meal for dinner. If you like Indian food, you're fond of spinach and potatoes, you're insecure about cooking, or heck, you're just hungry.... this is your lucky day. I got this recipe from my new issue of Vegetarian Times... thanks again to Steph and Claire for the birthday gift that keeps on giving!
P.S. I think this recipe would be the perfect "I'm-tired-from-work-and-don't-know-what-to-make-and-don't-want-to-have-fast-food-or-breakfast-for-dinner-AGAIN" sort of meal. And the leftovers would be delicious.
Aloo Palak (Spinach & Potatoes)
serve 4 | vegan | gluten-free
Two 10-oz pkg of frozen spinach (or 1 16 oz. bag of frozen Trader Joe's spinach), thawed, drained, liquid reserved
2-3 medium potatoes (I used Yukon gold), cubed
2 tb garlic powder
2 tb curry powder
1 tsp ground cumin
1 tsp salt
cayenne pepper if you want
3/4 c light coconut milk (again, at Trader Joe's)
Preheat oven to 425 F. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic & curry powders, cumin, and salt right in the 9 x 9 baking dish.
Cover with foil, bake 45 minutes.
Start pot of brown rice then as well.
When done, remove from oven. Stir in coconut milk and transfer to serving bowl.
I topped mine with some apple/cranberry chutney and roasted cashews. Na'an bread would have been terrific as well. I bet you could easily make this with several additions or variations:
- cauliflower
- tofu
- squash
- fried egg
- slices of garlic
- onion, roughly cut
