Potato & Spinach Curry

Name: Potato & Spinach Curry
Prep time: 20

5 out of 5 stars (based on 5 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

This Potato & Spinach Curry uses yogurt in a classic Indian way. Instead of adding it at the end of cooking, it is sauteed with the spices and vegetables until all the water has...

1 tablespoon ghee, canola, or grapeseed oil
1 teaspoon of cumin seeds
1 to 2 cloves garlic thinly sliced
1 to 2 whole dried chili peppers, or to taste
1 teaspoon grated lemon zest
1 to 2 shallots peeled and thinly sliced through the root end
½ teaspoon ground turmeric
2 tablespoons Greek yogurt (see Chef Tips)
1 cup diced cherry tomatoes
¼ cup water or stock
6 to 8 small Yukon gold potatoes, boiled in their skins and quartered
1 stem cilantro
1 (5 ounce) container or bag of washed baby spinach
1 tablespoon chopped cilantro for garnish (optional)
Salt, to taste

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Nutrition Facts

Calories

302 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

1 g

Carbohydrates

60 g

Sugar

6 g

Fiber

9 g

Protein

9 g

Sodium

979 mg

Directions

Heat the ghee or oil in a wok or saute pan over medium high heat. When hot, add the cumin seeds. When the seeds start to darken, add the garlic and chilis.
When the garlic starts to color, add the lemon zest and the shallots. Sprinkle with a little salt then cook, stirring until the shallots have softened and have started to caramelize. Stir in the turmeric and cook 1 minute.
Add the yogurt and mix well. Cook over a high heat until it has thickened and any water in it has evaporated — with Greek yogurt this takes about 2 minutes. Add the chopped tomatoes and mix well. Cook until the tomatoes have given off their juices. Add ¼ cup of water to make a thick sauce. Add the potatoes and stir to mix well. Drape the cilantro stem over the whole thing, lower the heat to medium and cover. Cook for 5 to 8 minutes to heat the potatoes through.
Uncover, remove the cilantro and pile the spinach on top of the potatoes, cover again. Cook 1 to 2 minutes, enough to just wilt the spinach.
Remove the lid and mix the spinach into the potatoes. Add a tablespoon more of water if needed. Stir in the chopped cilantro if using. Serve with Basic Brown Rice.

Chef Tips

If you’re feeling tired, use a small pack of frozen spinach instead of fresh.

Buy 2% or full fat yogurt to make this. Fat free doesn’t work as well. It has too much water and not enough milk solids.

Using whole dried chili peppers may seem like a lot, but whole peppers are not as hot as the flakes. It’s the pith and the seeds that give the heat.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Potato & Spinach Curry