1. Fill a large pot with water halfway and bring to a boil. Toss in spinach, cover and cook for about 5-8 minutes or until spinach is tender and wilted and then drain.
2. In blender or food processor, puree spinach until almost smooth and set aside.
3. Re-boil water in the large pot and add potatoes. Cook until tender for about 10-12 minutes. If a fork pierces through them easily, they are done. Drain and set aside.
4. In a sauté pan, heat oil. Add the onions and cook for 5 min on medium heat stirring occasionally. Then add salt and pepper and reduce to low heat for an additional 20 minutes to caramelize.
5. In a small bowl, combine the dried spices with the nutritional yeast.
6. Once the onions have caramelized, add the spice mixture and garlic into the pan with the onions over low heat for 1-2 minutes or until fragrant.
7. Add the coconut milk into the pan, turn up heat to medium and bring almost to a boil.
8. Add the spinach and potatoes, stir occasionally and cook for an additional 3-5 minutes or until thoroughly heated through.
9. Add salt and pepper to taste and serve over the brown rice.
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4|
|Calories from Fat: 312 (63%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 120.6mg||4 %|
|Potassium 1783.1mg||47 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 35.7g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
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