Spinach, Chickpea & Potato Masala

We love Indian food and I'm finally getting to the point where I can whip together an Indian Curry or Masala dish with whatever I have on hand.  We particularly like this combination.

Ingredients:

1 lb. potatoes, cut into ½-inch cubes (I’ve used russet, Yukon, and sweet potatoes…all good)

2 cans chick peas, drained.

2 tbs. olive oil

1 large onion, thinly sliced

3 cloves garlic, minced

2 tbs. minced ginger (I’ve used powdered in a pinch)

1 jalapeño chile, finely chopped

1 tsp. ground coriander

½ tsp. ground cumin

½ tsp. turmeric

1 13.5-oz. can light coconut milk

1 8-oz. bag spinach

1½- 2 tsp. garam masala

1 tbs. lime juice

¼ cup chopped cilantro

Instructions:

1.       Cook potatoes 10 minutes, or until just tender. Set aside.

2.       Heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden.

3.       Add garlic, ginger, and jalapeño, and sauté 1 minute.

4.       Stir in chick peas, coriander, cumin, turmeric, and potatoes. Sauté 1 to 2 minutes.

5.       Add 1/4 cup water, coconut milk, and salt and pepper to taste.

6.       Bring to a simmer.

7.       Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce thickens.

8.       Stir in 1/4 cup water, spinach, and garam masala. Cook 2 minutes, or until spinach wilts.

9.       Stir in lime juice and cilantro

10.      Serve over brown rice.