Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk from 660 Curries by Raghavan Iyer

Name: Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk from 660 Curries by Raghavan Iyer
Ingredients: 1 cup unsweetened coconut milk; 8 ounces fresh spinach leaves, well rinsed and coarsely chopped; 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 3 dried red Thai or cayenne chiles, stems removed; 1 tablespoon Panch phoron; 2 tablespoons canola oil; 1½ teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric

app.ckbk.com

When I put together a recipe, I try to incorporate not only compatible flavors but also attuned colors. Food should appeal to all your senses to make it memorab

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe:

Ingredients

1 cup unsweetened coconut milk
8 ounces fresh spinach leaves, well rinsed and coarsely chopped
1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
3 dried red Thai or cayenne chiles, stems removed
1 tablespoon Panch phoron
2 tablespoons canola oil
1½ teaspoons coarse kosher or sea salt
½ teaspoon ground turmeric