A “satvika” style Indian recipe with no onions or garlic, this is a tomato-based curry with a tropical twist from the coconut milk.
In a large saucepan or wok, heat 2 T. coconut oil and add 2 1/2 C. chopped canned tomatoes. When the tomatoes begin to bubble, add 1 T. turmeric powder, 1 t. crushed black mustard seeds, and 1/2 t. crushed red chile flakes or more if you like it spicier.
Wash 1 lb. of potatoes and cut into small cubes. Add to the pan along with 1 C. water and 1 1/2 t. salt and bring to a boil.
Wash and trim 1/2 lb. of green beans and cut into bite-sized pieces.
When the potatoes are tender, add the green beans along with 1 C. coconut milk. Simmer until they are tender.
Add 4 cups of spinach leaves, stir into the curry and then turn off the heat.