This could be served as a side dish, a main course, or as part of an Indian-inspired spread. Potatoes are a common ingredient in Indian curries, but here they are they star. This is not only vegetarian but vegan, with so much flavor you’ll have to keep that spoon dipping back into the bowl rhythmically to satisfy what becomes an immediate craving.
If you prefer to swap around the spices, feel free. This curry has a moderate level of heat and spice.
2 tablespoons canola or vegetable oil
1 red onion, diced
½ teaspoon fennel seeds
1 teaspoon garam masala
½ teaspoon red pepper flakes
1 tablespoon chopped fresh ginger
1 large jalapeno chili, stemmed, seeded, and chopped
1 teaspoon kosher salt
1 can unsweetened coconut milk
½ teaspoon freshly ground black pepper
¼ teaspoon turmeric
1 1/2 pounds Idaho russet potatoes, peeled and cut into ½-inch cubes
¼ cup roughly chopped fresh cilantro leaves
1 cup baby spinach leaves tossed with a bit of olive oil (optional)
In a large pot, heat the oil over medium heat. Add the onions and saute until they are tender and slightly golden. Add the fennel seeds, garam masala, red pepper flakes, ginger, and serrano pepper and stir for 30 to 60 seconds until you can small the spices. Add the coconut milk, salt., pepper and turmeric, then stir in the potatoes.
Partially cover the pot, then reduce the heat so the liquid is simmering and simmer, stirring occasionally for about 12 minutes, until the potatoes are tender. Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.