Aloo Palak

My father sent me home on Christmas Day with a crate of baby bellas, so giddy up for some #mushrooms this week. The good news is mushrooms can be a good source of Vitamin D, which I apparently am in desperate need of. The bad news is, for some kidney patients, potassium is a big no-no, and mushrooms are an excellent source for that. I don't have a potassium issue, so it's still a plus for me.

Speaking of potassium, #tomatoes are rich in potassium as well. This recipe might should be approached with caution from that point of you.

If you don't have issues with potassium, enjoy this meal as much as I did! It's pretty unique and nice break from the standard curries we vegetarians come to rely on.

Source: Elephantastic Vegan | Serves: 2-3 | Time: 30 min

Changes: probably less spinach than recommended (hard to say when the amount is by the handful; added more coconut milk; used canned diced tomatoes; added infused EVO; added mushrooms; adjusted the curry instructions a bit

Ingredients

Potatoes

10 baby #potatoes

1 tsp neautral oil

1/4 tsp salt

Spinach Curry

5 oz bag of curry

1 15 oz can full-fat coconut milk

1 tsp ginger powder

3/4 tsp salt

1 1/2 tsp garam masala

1 14.5 oz can diced tomatoes (no salt added to reduce sodium)

1 tbsp Tubby Olive Baklouti Green Chili Olive Oil

2 cups baby bell mushrooms, destemmed and thinly sliced

To Serve

You're supposed to pair with rice. I decided to serve with a mini naan.

Instructions

Wash the baby potatoes and pat them dry. Then coat them in oil, add about 1/4 teaspoon of salt. Bake them at 420°F/220°C for about 15 to 20 minutes (depending on the size). Until they are crispy on the outside and soft on the inside.

Meanwhile, prep spinach curry. In large deep skilled, add the spinach and cook it until it wilted. Transfer the spinach to a Ninja bullet or Vitamix. Add coconut milk, ginger, salt and garam masala. Blend until smooth. Set aside.

In the same skillet, warm EVO. Add mushrooms and sautee for 8-10 minutes. Re-introduce the spinach mixture and continue to warm through while the potatoes bake.

Once the potatoes are ready, add to the skillet. Turn off heat. Serve in bowls with rice or naan (or on its own!). Enjoy!