Heart-Healthy Potato Curry
Indulge in the comforting flavors of this Heart-Healthy Potato Curry, a wholesome twist on a classic favorite. Packed with nutrient-rich baby potatoes, antioxidant-loaded spinach, and a medley of aromatic spices like turmeric, cumin, and garam masala, this curry is as nutritious as it is delicious. The low-sodium vegetable broth balances the dish, while a touch of fresh cilantro and zesty lemon juice adds a vibrant finish. Perfect for busy weeknights, this recipe comes together in under an hour, making it an easy and satisfying option for health-conscious families. Serve it over whole grain rice or quinoa for a complete, heart-smart meal that pairs bold flavors with guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 cups Low-sodium vegetable broth
- 1 cup Tomato puree
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Fresh spinach, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by washing and halving the baby potatoes. If they are quite large, quarter them for bite-sized pieces.
Heat 2 tablespoons of olive oil in a large, deep skillet or pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.
Stir in the ground turmeric, ground cumin, ground coriander, garam masala, and red chili powder. Cook the spices with the aromatics for 1-2 minutes to release their flavors.
Add the halved potatoes to the skillet, stirring to coat them thoroughly with the spice mixture.
Pour in the low-sodium vegetable broth and tomato puree. Stir well to combine all ingredients. Bring the mixture to a gentle boil.
Reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes, or until the potatoes are tender and cooked through.
Add salt and black pepper to taste, adjusting if desired.
Stir in the fresh spinach and allow it to wilt into the curry, cooking for an additional 2-3 minutes.
Remove from heat and sprinkle with freshly chopped cilantro and a tablespoon of lemon juice before serving.
Serve the heart-healthy potato curry warm, alongside whole grain rice or quinoa for a complete meal.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1677 mg | 73% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4902 mg | 104% | |
*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.
