1large jalapeño chili(stemmed, seeded, and chopped)
1teaspoonkosher salt
1canunsweetened coconut milk
½teaspoonfreshly ground black pepper
¼teaspoonturmeric
1 ½poundsIdaho russet potatoes(peeled and cut into 1/2-inch cubes)
¼cuproughly chopped fresh cilantro leaves
1cupbaby spinach leaves tossed with a bit of olive oil(optional)
Instructions
In a large pot, heat the oil over medium heat. Add the onions and saute until they are tender and slightly golden. Add the fennel seeds, garam masala, red pepper flakes, ginger, and serrano pepper, and stir for 30 to 60 seconds until you can smell the spices. Add the coconut milk, salt, pepper, and turmeric, bring to a simmer, then stir in the potatoes.
Partially cover the pot, then adjust the heat so the liquid is simmering and simmer, stirring occasionally for about 12 minutes, until the potatoes are tender. Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.
Notes
This could be served as a side dish, a main course, or as part of an Indian-inspired spread. Potatoes are a common ingredient in Indian curries, but here they are the star. This is not only vegetarian but vegan, with so much flavor you’ll have to keep that spoon dipping back into the bowl rhythmically to satisfy what becomes an immediate craving.