12 oz Yukon Gold or other new potatoes
9 oz fresh baby spinach leaves
2 Tbsp olive oil
1 large onion, cut in half and finely sliced
1 jalapeño pepper, minced (for a less spicy dish, remove seeds and ribs before chopping)
2 tsp mashed garlic*
2 tsp mashed ginger*
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground red chile pepper or red pepper flakes (mild or hot, to taste)
1/2 tsp ground turmeric
7 oz canned chopped tomatoes
1/2 tsp sugar or sugar substitute (I used Splenda)
1 tsp salt, or to taste
*To mash garlic and ginger, either use the side of your knife at a 20-degree angle to the cutting board, and scrape until the garlic or ginger break down, or place in a mini food processor with a few teaspoons of olive oil, and grind to a paste. You can use store-bought garlic or ginger puree, too.
Trim potatoes of any blemishes, and place in a pot of cold water. Bring to the boil, and cook for 15-20 minutes, until potatoes are tender. Drain, then soak in a bowl of cold water for up to 30 minutes to stop the cooking action. When the potatoes are cool, peel them if you wish (I don't), then cut into bite-size chunks.
WHILE THE POTATOES ARE COOLING, blanch the spinach in a pot of boiling water for 2 minutes, then drain. Transfer to a food processor and blend to a puree. Set aside.
In a medium sauce pan over medium heat, add the olive oil. When the oil is hot, add the onion and cook, stirring frequently, for 5 minutes. Reduce the heat to low, and continue cooking 2-3 minutes more, until the onions are browned. Add the jalapeño, garlic and ginger, and cook, stirring, for 1 minute. Then add the coriander, cumin, chile powder and turmeric, and cook, stirring, for 1 minute. Add the tomatoes and their juice, and the sugar, and increase heat to medium. Cook, stirring frequently, for 5 minutes, until the tomatoes have reached a paste-like consistency.
Add the potatoes, spinach and salt, and cook for 2-3 minutes until the whole mixture is well combined. Serve hot.