Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk

When I put together a recipe, I try to incorporate not only compatible flavors but also attuned colors. Food should appeal to all your senses to make it memorable. In addition, if it is ready in under 30 minutes, it will add to your satisfaction. This curry delivers all that—and with potatoes to boot, which have to be one of the world’s favorite tubers (in my “potatoholic” opinion). Serve this over rice noodles (Idiappam) for a delicious carbohydrate