Aloo Palak (Spinach and Potatoes)
Kelly Martin from Vernon, Conn., admits she’s a huge lover of Indian food, but horrible when it comes to re-creating it. “I had some leftover coconut milk with no idea of how to use it. In it went, and voilà! Not only did it give me that Indian flavor…
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Kelly Martin from Vernon, Conn., admits she’s a huge lover of Indian food, but horrible when it comes to re-creating it. “I had some leftover coconut milk with no idea of how to use it. In it went, and voilà! Not only did it give me that Indian flavor I wanted, but it gave me a creamy texture I thought I could only get with cream.”
Ingredients
- 2 10-oz. pkgs. frozen spinach, thawed and drained, liquid reserved
- 2 medium potatoes, cut into 1/2-inch cubes (3 cups)
- 2 Tbs. garlic powder
- 2 Tbs. curry powder
- 1 tsp. ground cumin
- 1 tsp. salt
- 3/4 cup light coconut milk
Preparation
1. Preheat oven to 425°F. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic powder, curry powder, cumin, and salt in 9-inch square baking dish. Cover with foil, and bake 45 minutes.
2. Remove from oven. Stir in coconut milk, and transfer to serving bowl.
Nutrition Information
- Calories 207
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 8 g
- Protein Content 9 g
- Saturated Fat Content 2 g
- Sodium Content 700 mg
- Sugar Content 3 g