1 pound fresh spinach leaves
1 small bag of baby potatoes (or three medium size potatoes cut into bits)
1 medium sweet onion (chopped)
2 tsp garlic (minced)
1 tsp fresh ginger (minced)
1 tsp ground tumeric
1 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp garam masala (a mix of Indian spices you can find at the Indian grocery store)
1 tsp salt
2 tbsp coconut oil
1 cup water
Heat the coconut oil in a deep saucepan. Add the onion and cook the onions for about a minute. Add the garlic, ginger and potatoes to the pan. Mix well. Toss in tumeric, cumin, cayenne pepper and garam masala. Mix well.
Let the potatoes simmer for about 4 minutes.
Cover the potatoes with the cup of water and let simmer for about 12 minutes.
Make sure the potatoes are soft and add the spinach leaves. Cover the pan and let the spinach wilt down. Once the dish is the desired consistency uncover and add salt. Stir again and serve with rice, naan or chapati.