Vegan Potato and Spinach Vindaloo April 21 2015
3 Tablespoons oil
1 1/2 cups white onion, chopped
1 jalapeno, finely chopped
2 cups Idaho potatoes, diced (skin on)
2 Tablespoons tomato paste
2 Tablespoons curry powder
1 teaspoon ground garam masala
1 Tablespoon ground paprika
1 teaspoon sugar
1 teaspoon salt
1/2 cup white vine vinegar
3 cups baby spinach leaves
3 Tablespoons chopped cilantro
Heat oil in a 5 qt sauce pan over medium heat.
When the oil is hot, add onions and jalapeno.
Saute for 6-7 minutes, stir once every other minute.
Meanwhile, in a small bowl make a paste of tomato paste, curry powder, garam masala, paprika, sugar, salt and vinegar. Set aside.
Add potatoes and the paste that you just prepared to the sauce pan. Stir.
Add half cup of water. Stir.
Cover and cook for 15 minutes on low heat.
Add spinach leaves and cilantro, mix. Adjust salt if needed.
As soon as spinach leaves start wilting, curry is done.