Heart-Healthy Aloo Curry
Discover the vibrant flavors of Heart-Healthy Aloo Curry, a wholesome twist on a classic Indian dish that prioritizes nutrition without compromising taste. Tender baby potatoes are simmered in a fragrant blend of turmeric, cumin, and coriander, creating a rich, aromatic base enhanced by low-sodium vegetable broth and fresh spinach leaves. This guilt-free, olive oil-based curry is finished with a zesty splash of lemon juice and a sprinkle of fresh cilantro for a burst of freshness. Perfect for a quick weeknight meal, this recipe is ready in under 45 minutes and packed with heart-healthy ingredients. Serve it with whole-grain naan or brown rice for a complete meal that’s as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 400 grams baby potatoes
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 inch piece, minced ginger
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 large, chopped tomato
- 1 cup low-sodium vegetable broth
- 2 cups, roughly chopped spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoons salt
- 0.25 teaspoon black pepper
Instructions
Clean the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
In a large pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
Add the chopped onion and sauté until it turns translucent, approximately 5 minutes.
Stir in the minced garlic and ginger, cooking for another 1 minute until aromatic.
Add the turmeric powder, ground cumin, and ground coriander. Stir well to coat the onions, garlic, and ginger with the spices.
Toss in the chopped tomato and continue cooking until the tomato softens and blends into the spice mixture, about 3 minutes.
Pour in the low-sodium vegetable broth and bring the mixture to a light simmer.
Add the baby potatoes, salt, and black pepper. Stir to combine, covering with a lid to allow for cooking. Let simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Once the potatoes are cooked, add the chopped spinach and stir until wilted, about 2-3 minutes.
Remove from heat and stir in the lemon juice and fresh cilantro.
Taste for seasoning, adjusting salt and pepper if necessary before serving the curry hot.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 26.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3049 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
