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Dairy-Free

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.”

Servings
4

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