Heart-Healthy Curry Potato
Elevate your mealtime with this vibrant and flavorful *Heart-Healthy Curry Potato* recipe—a perfect fusion of comfort food and wholesome eating. Packed with nutrient-rich small potatoes, warming spices like turmeric, cumin, and curry powder, and a boost of fresh spinach, this dish is simmered to perfection in a low-sodium vegetable broth. The aromatic trio of garlic, ginger, and onion creates a fragrant base, while a splash of lemon juice and a sprinkle of fresh cilantro add a zesty finish. Perfect as a light vegetarian main or a satisfying side dish, this easy-to-make curry is ready in just 45 minutes and is low in salt, making it a fantastic choice for heart-conscious meal planning. Bursting with flavor and featuring simple pantry staples, this one-pot wonder is your next go-to for quick and nourishing weeknight cooking.
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Recipe Information
Ingredients
- 500 grams small potatoes
- 1 tablespoon olive oil
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 500 milliliters low-sodium vegetable broth
- 100 grams, roughly chopped fresh spinach
- 1 tablespoon lemon juice
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons, freshly chopped cilantro
Instructions
Begin by preparing the potatoes: wash them thoroughly and cut them into bite-sized cubes. If the potatoes have thin skin, you can leave it on for added nutrients.
Heat the olive oil in a large non-stick pot over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the turmeric, ground cumin, ground coriander, and curry powder to the pot, stirring to coat the onions, garlic, and ginger. Cook the spices for 1-2 minutes to enhance their flavors.
Pour in the low-sodium vegetable broth, and add the potato cubes. Stir everything together, ensuring the potatoes are evenly coated with the spice mixture.
Bring the broth to a simmer. Cover the pot with a lid and reduce the heat to medium-low. Allow them to simmer for 15-20 minutes, or until the potatoes are tender but not mushy. Stir occasionally to prevent sticking.
Once the potatoes are cooked through, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Add the lemon juice, salt, and black pepper, adjusting the seasoning to your taste.
Remove the pot from heat and sprinkle the freshly chopped cilantro over the top before serving.
Serve this heart-healthy curry potato either as a hearty side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3043 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.
