I know I say this a lot, but seriously, seriously, this is my kind of meal. Wow do I love Indian food, and this is one of my favorites: tender potatoes and spinach in a rich, creamy, mellowly spicy curry sauce. It’s easy to make, ridiculously healthy and so delicious resistance to seconds is futile. And there’s no need to resist seconds, anyway (see: ridiculously healthy).
I’m not sure what it is with me and Indian. It rings all my bells, dings all my chimes and generally strikes me as the best cuisine in the world. It’s like soul food to me, but unless some hapless travelers got lost in Denmark or Ireland a while back and I just don’t know about it, I’m pretty sure there’s no Indian up my family tree.
I’ve had a lot of Indian restaurant food over the years and never met a dish I didn’t like and probably love. Happily, it’s easy to recreate at home (to my white girl tastes, at least) with stuff even I can find in my local grocery store. Grab some onion, garlic, ginger and a handful of goodies from the spice aisle and you’re well on your way to making some decent Indian. Strike up the sitars!
One of my favorite Indian hacks is using canned pumpkin as a sauce base. It’s thick, creamy, mega nutritious, fat free and tastes just right with curry and masala spices. Plus, all you have to do is crack a can and stir it in. Instant Indian gratification!
I like to serve this with brown rice, either on the side or stirred right in if I’m in a casserole-y mood. It’s also great with chickpeas, quinoa and on it’s own.
Eat Healthy Eat Happy
45 minCook Time
45 minTotal Time
- 3 Tbs olive oil
- 1 1/4 tsp red curry powder
- 1 1/4 tsp smoked paprika
- 1 1/4 tsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 - 1/2 tsp red pepper flakes (use more if you love heat)
- 1 medium onion, any variety
- 4 medium potatoes
- 5-6 cloves garlic
- about 1" of fresh ginger root
- about 1/2 c water (more if needed)
- 1 15 oz. can diced salt-free tomatoes
- 1 15 oz. can pureed pumpkin
- 3/4 tsp salt
- 10 c fresh spinach leaves
- 1/2 - 3/4 c unsweetened almond milk
- Put a large cooking pot over low heat and add the olive oil. Add the spices.
- Slice the onion and add it to the pot. Raise the heat to medium and saute, stirring occasionally, for about 5 minutes. Stab the potatoes here and there so they don't explode and microwave for about 5 minutes to give them a leg up on tenderness.
- Mince the garlic and ginger and stir them into the pot. Cut the potatoes into bite-size chunks (handling carefully, as they could be pretty hot) and stir them in. Stir in the water, lid the pot and let everything cook for about 10-15 minutes, stirring occasionally, until the potatoes are nicely tender. If it looks dry, add a little more water.
- Stir in the tomatoes (don't drain), pumpkin and salt and cook for about 5 minutes. Fold in half the spinach until it's well wilted, then fold in the rest. Cook for about 5 more minutes. Stir in the almond milk.
- Lid the pot again, turn the heat back to low and let everything simmer together for about 10 minutes before serving.
This recipe is vegan and gluten free friendly.
[img src="http://eathealthyeathappy.com/wp-content/uploads/2015/01/potato_curry_nutrition.jpg" width="247" height="298" class="aligncenter size-full" title="Potato Curry Nutrition" alt="Potato Curry Nutrition"]