Madras Curry

Ingredients

1 jar (12.5 oz) Maya Kaimal Madras Curry Indian Simmer Sauce

1 tablespoon grape seed oil

1 tablespoon coconut oil

1# potatoes or sweet potato peeled and cubed into bite sized pieces

1 yellow onion, diced

1 can (15.5 oz.) garbanzo beans, drained and rinsed

1 cup diced tomato

2 cups spinach, torn

Plain Greek Yogurt (opt)

Garam Masala (opt)

Directions

Heat oil in a heavy skillet.  Add potatoes in a single layer and cook over medium high heat until bottom side is golden and crispy.  Flip potatoes and cook the other side until golden.  Stir.  Then add onion and garbanzo beans. Reduce heat to low and cook for 5 minutes, stirring occasionally until onions are translucent and pan is mostly dry.  Add in simmer sauce and cook until bubbly about 5 minutes.  Then add in fresh tomatoes and spinach. Cook for 5 minutes more.  Serve with a dollop of plain Greek yogurt sprinkled with garam masala (opt.).  Great served with Indian Flatbread.