Yukon Gold and Baby Spinach Masala Recipe | Vegetarian Times Skip to main content

Yukon Gold and Baby Spinach Masala

Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.



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2 Tbs. canola oil
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1 lb. Yukon Gold potatoes, cut into ½-inch cubes (4 cups)
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1 large yellow onion, thinly sliced (1½ cups)
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3 cloves garlic, minced (1 Tbs.)
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2 Tbs. minced fresh ginger
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1 jalapeno chile,finely chopped (1 Tbs.)
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1 tsp. ground coriander
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½ tsp. ground cumin
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½ tsp. turmeric
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1 13.5-oz. can light coconut milk
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1 6-oz. bag baby spinach
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1½ tsp. Garam Masala
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1 Tbs. lime juice
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¼ cup chopped cilantro


1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.

3. Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

Nutrition Information: 

7 g
Total Fat: 
16 g
Saturated Fat: 
6 g
45 g
0 mg
382 mg
6 g
3 g
Serves 4

Comments on this Recipe

I made this for out of state guests, scary since I hadn't made it before. It was a HUGE hit. Everyone loved it. My kids who are very picky eaters loved it too. I would triple the lime, double the jalapeno, and put a tad more spice next time. The coconut milk makes it absolutely delicious. I will be sharing this recipe on Facebook with all my friends. Excellent dish!

This is a most excellent dish! My husband and I made the following changes to meet our personal tastes: used 2 jalapeno chiles, used 5 cloves of garlic, substituted 2 cups of low fat yogurt for the coconut milk, and doubled the cilantro.

We just made this for lunch...really nice. My kids asked me to make it again! Just skipped on the cilantro...

This dish was great. It was extremely flavorful. Next time, I will double the lime! Will definately make again.

This is one of our favorites! I make this one at least once a month. Sometimes we'll add chickpeas or seitan. We often add more lime at the table. Yum.

Just made this and it was good, added chickpeas and next nix the cilantro, usually I enjoy cilantro but in this it seemed a bit much.

What, other than mango chutney, could you eat this with? (Chutney-wise) I'm definitely not a mango anything person.

I thought this was too overpoweringly spicy. Didn't like it.

It can be eaten with any fruity / tarty chutney - mango, tomato, pineapple or even a salsa made with sour cherries / semi-ripe tart peaches etc.

This is one of my favorite recipes, I also add more lime and I love the cilantro and lime!!!

Hands down the best recipe I've ever made from this magazine! A fantastic blend of flavors in the exotic way that only Indian food can provide. I would give it 5 stars. No kidding, this one is a winner!

Delicious. Kick up the spices a couple of notches. I've also added tofu for some extra protein. This recipe is a regular in our house. Quick and easy.

How about garbanzos INSTEAD of potatoes? Don't like the combo of potatoes and rice... Or, maybe use cauliflower "rice?"