Potato, Spinach and Green Bean Curry

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.

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