1large jalapeno chili, stemmed, seeded, and chopped
1canunsweetened coconut milk
½teaspoonfreshly ground black pepper
1 ½poundsIdaho russet potatoes, peeled and cut into ½-inch cubes
¼cuproughly chopped fresh cilantro leaves
1cupbaby spinach leaves tossed with a bit of olive oil(optional)
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 small 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.