This spinach and potato Indian dish can be used as a side or a main depending on your view of what makes a meal.
Don't forget - potatoes are a health food! Don't let their relatively high glycemic index rating keep you from eating them. They are a low fat & calorie, nutrient dense vegetable.
Ingredients:
4 cups potatoes, peeled & diced
2 tablespoons olive oil
1/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 cup diced onion
6 large handfuls of spinach (I used baby - if not, remove hard stems)
1/4 cup water
1/4 cup freshly squeezed orange juice
freshly ground black pepper
Peel and dice potatoes - put into a pot of boiling water and parboil for 7 minutes. The potatoes should be slightly soft; not hard but not too mushy. Drain and allow to dry.
Put 2 tablespoons of olive oil into a wok or large pan, heat and add potatoes. Cook for 5 minutes, stirring frequently to prevent sticking - midway thru sprinkle with sea salt.
Remove potatoes from pan and set aside for time being. Add spices and onion to wok/pan and stir fry for a few minutes, coating the onions. Add 6 large handfuls of washed spinach. Toss to coat with spices and then add 1/4 cup of water, stirring constantly. Add 1/4 cup freshly squeezed orange juice (can use lemon juice - but I like the sweetness of the orange juice paired with the garam masala and spices.) Stir.
Add the potatoes back in and stir through. Finish with a few twists of black pepper.
And finally, I made an updated version of a recipe I posted in October (click here for original)
Butternut Squash and Red Lentil Curry Stew
Ingredients:
1/2 large onion or 1 small, diced
2 large garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 butternut squash (2 heaping cups) peeled, seeded and diced
1 1/2 cups red lentils, rinsed thoroughly
3 cups of water
(salt & pepper to taste)
1/4 cup freshly squeezed lemon juice
coriander (cilantro) leaves, torn
dollop of low fat natural yogurt
Rinse lentils and prepare squash, onions and garlic.
In a large saucepan or stock pot, sauté onions in olive oil. Add garlic and spices: cumin, turmeric and cayenne pepper.
Add butternut squash and lentils. Mix through.
Add water, stir and cover to cook for 25-30 minutes. Check to see that lentils and squash have softened.
Taste to check seasoning and add a little salt and/or pepper.
Add lemon juice, stir through.
Serve with a dollop of low fat natural yogurt (unless vegan) and sprinkle with a few torn coriander leaves.