1 Tablespoon olive oil
1 medium sweet onion chopped
6 Yukon gold potatoes peeled and diced
2 cups frozen chopped spinach
1 can full fat coconut milk
1/2 cup refrigerated original coconut milk I used SO Delicious brand
2 Tablespoons curry powder
2 teaspoons Garam Masala
1 teaspoon cumin
2 teaspoons garlic powder
2 teaspoons sugar
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
1/4 teaspoon turmeric
Basmati rice for serving
In a large pot, cook the onion in the olive oil over medium heat for about five minutes until the onion is translucent.
Add the potatoes and spices and stir. Cook for about 3 minutes.
Add the can of full fat coconut milk, 1/2 cup of refrigerated coconut milk, and bring to a simmer.
Reduce heat to medium low and cover. Cook until potatoes are tender, about 20 minutes.
Add the spinach and stir. Cover pan and cook until spinach is heated through, about 5-7 minutes.
Season with more salt and pepper if desired.
Serve over rice.