INGREDIEN
1 onion, diced
3 garlic cloves, minced
1 tbsp curry powder
2 tsp garam masala
¾ tsp salt
½ tsp ground ginger
⅛ tsp ground red pepper
1 can (14 oz) full-fat coconut milk
1 can (14 oz) crushed tomatoes
1.7 lbs potatoes, ¾-inch diced
2 cups frozen peas
2 cups fresh spinach
Directions:
1 Sauté onion with a pinch of salt in a pot using water or broth until browned.
2 Add garlic and cook 1 minute.
3 Add spices and cook until aromatic.
4 Pour in coconut milk and deglaze the pot.
5 Stir in tomatoes and potatoes, bring to simmer.
6 Cover and simmer 15–30 minutes, stirring occasionally.
7 Add peas and spinach; cook until wilted and warmed.
