Step 1: Roast the Potatoes
- 3½ cups diced potatoes
- 1 tablespoon refined coconut oil
- ¼ teaspoon celtic sea salt
- ¼ teaspoon turmeric
- Freshly ground pepper, to taste
Preheat the oven to 450°F and line a sheet tray with aluminum foil. Toss the potatoes with the coconut oil, turmeric, salt, and freshly ground pepper. Bake for about 18 min, until cooked through. If just slightly underdone, fold the foil around the potatoes when they come out of the oven and let them complete the final cooking in their own heat.
Step 2: Make the Gravy
- 3 tablespoons refined coconut oil
- 1 teaspoon cumin seeds
- 1 cup chopped scallions, dark green part only
- 1 teaspoon minced ginger
- 1 hot seranno pepper, finely chopped
- 1 tomato, chopped
-
½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 teaspoon paprika
- ¼ teaspoon garam masala
Mix together the coriander, turmeric, paprika, garam masala, and salt.
Heat 2 tablespoons of the coconut oil in a skillet over medium heat. Add the cumin seeds and cook about 1 min, until they start to splutter. Add the scallions, and after about 2 minutes, the ginger and serrano. Cook 1-2 minutes, then add the tomato and spices along with 1 additional tablespoon coconut oil. Cook about 2 minutes.
Step 3: Finish the Dish
- The roasted potatoes from Step 1
- 4 cups spinach
- chickpeas or lentils for protein (optional)
Add the roasted potatoes (and optional beans) and mix well to coat. Then add the spinach and stir until cooked. Enjoy!
http://thesmilingonion.com/spicy-tibetan-style-potatoes-spinach/