Vegetarian Potato Coconut Curry for Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 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)