Dum Aloo (Coconut Milk Potatoes)

• 4 whole Large Potatoes, Cut Into Large Chunks
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Sea Salt
• 1 whole Medium Onion, Thinly Sliced
• 1 Tablespoon Vegan Butter
• 1 teaspoon Olive Oil
• 1 teaspoon Ground Turmeric
• 1- 1/2 teaspoon Ground Cumin
• 1/2 Tablespoons Garam Masala
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Red Pepper Flakes
• 1 can (13-14 Oz. Size) Coconut Milk
• 3 cloves Garlic, Minced
• 1/4 cups Raisins
• 2 cups Spinach, Torn
• Salt And Pepper, to taste
• 3 cups Cooked Rice
• Optional Garnish:Mango Chutney

1. 1) Toss the potato chunks with the oil and salt until coated.
2. Place on a baking sheet, in a 425 degree F oven, baking for 15 minutes, tossing to turn, and then baking for another 15 minutes.
3. The potatoes will roast slightly, but will not be fully cooked.
4. 2) Over medium heat, saute the onion in the butter and oil until onion is translucent, and slightly caramelized (about 4 minutes).
5. Add turmeric, cumin, masala, cinnamon, ginger, and red pepper flakes, sauteing for an additional minute.
6. 3) Stir together coconut milk and garlic until mixed.
7. Set aside.
8. 4) Add the roasted potatoes to the onion mixture, sauteing briefly to mix.
9. Add coconut milk mixture, and raisins, and allow potatoes to simmer until completely softened (about 10 minutes).
10. Once potatoes are soft, stir in spinach, salt and pepper (to taste).
11. Serve over rice, with mango chutney (if desired) and enjoy!

potatoes, olive oil, salt, onion, butter, olive oil, ground turmeric, ground cumin, garam masala, cinnamon, ground ginger, red pepper, coconut milk, garlic, raisins, salt, mango

Taken from tastykitchen.com/recipes/main-courses/dum-aloo-coconut-milk-potatoes/ (may not work)