I know, more potatoes? I had a surplus on hand so here's another potato dish! This one is a steamy, creamy curry dish that goes great over rice. The prep is easy and involves ingredients you likely have in your pantry too.
Potatoes, Spinach, and Green Beans in Green Curry Sauce
adapted from A Year in a Vegetarian Kitchen by Jack Bishop
1 Tablespoon canola oil
3 garlic cloves, minced
1 Tablespoon minced fresh ginger
1 can unsweetened coconut milk, with 1/2 cup thickened coconut cream spooned off and reserved
1 Tablespoon green curry paste
1/2 cup water
2 pounds Yukon Gold potatoes, chopped into 1/2-inch pieces
1 cup frozen cut green beans
baby Spinach, about 4 cups
1/2 cup fresh cilantro leaves, chopped
juice from 1/2 lime
Cooked rice, optional
Heat oil in a large skillet or Dutch oven over medium heat. Saute garlic and ginger about 1 minute. Add the 1/2 cup thickened coconut cream from the top of the can and the curry paste. Simmer until the mixture thickens, about 2-3 minutes.
Add remaining coconut milk, water, potatoes, and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and cook until potatoes are almost tender, stirring occasionally. Depending on the size of the potatoes this will take 15-20 minutes. Stir in green beans and cook for a couple of minutes, covered. Then add spinach and cook for about 4 more minutes, covered. Stir in cilantro and lime juice. Check for seasoning and add salt if necessary. Serve over rice if you like.