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1 Tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 - 2 jalapeños, seeded and minced
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cayenne pepper, or liquid hot sauce to taste
1/4 teaspoon turmeric
4 cups water or vegetable stock
1 14-oz. can stewed tomatoes
2 cups diced white potatoes
2 medium carrots, peeled and diced
1 10-oz. package frozen chopped spinach
Heat oil in a large saucepan. Add the onion, garlic, jalapeño, and sauté for 4 minutes. Stir in the seasonings and cook for 1 minute more. Stir in the water, stewed tomatoes, potatoes, and carrots, and bring to a simmer. Cook over medium-low heat for 20- minutes, stirring occasionally. Stir in the spinach and cook for about 15 minutes more over low heat, continuing to stir occasionally.
Let stand for for 5 to 10 mintes before serving. To thicken, mash some of the potatoes against the side of the pot with the stirring spoon.
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