Tuesday, April 21, 2009

Indian-Style Potatoes and Spinach

Boy are my kids getting tired of the greens! Ha! Too bad, laddies! I keep giving them the same lecture on getting enough iron, calcium, etc. Of course, they can't really complain when the food tastes this good. I took the recipe from Best Ever Curry Cookbook and adapted the method.


INGREDIENTS
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 large onion, halved and sliced
- 2 cloves of garlic, chopped
- 1" piece of ginger, minced
- 4 large Yukon gold potatoes, cubed
- 1/2 cup water (more if needed)
- 1 tsp chili powder
- salt to taste
- 2 handfuls baby spinach

METHOD
1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.
2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.
3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

36 comments:

DJ Karma said...

Great way to eat your greens!

Mary said...

That sounds like a useful cookbook. Your potatoes and spinach sound delicious!

Mark Anthony said...

Mmh an alternative to Palak Potato / Palak Tofu.

*yum*

carrie said...

I actually have this cookbook, I'm going to make this soon!!

Ursula said...

I fear I am about to make your boys even less happy, but spinach is, in fact, a very poor source of iron or calcium, due to its high concentration of oxalates. Oxalates bind with the iron and calcium, making it difficult for the body to absorb almost any of those nutrients. (The same story is true of chard and beet greens.)

It is indeed important for vegans to eat a generous portion of leafy greens every day, but the nutritionally useful ones are (and here is where your boys may hate me) collard greens, kale, broccoli rabe, bok choy, mustard greens, watercress, and endive. Here is a useful article, which includes information on the oxalate and calcium contents of various foods: http://jn.nutrition.org/cgi/reprint/18/3/233.pdf

By the way, I often get my little boy to eat his greens by cooking them, pureeing them (or finely chopping them), and then adding them to pasta sauce, pizza toppings, queasadilla and burrito fillings, rice, barley and other grains, pesto sauce, soups, even corn bread. The possibilities are endless. Of course, I offer them to him straight, too. Leafy greens forever!!!

The Voracious Vegan said...

This looks like the dinners I prepare around here all the time. Delicious and healthy and full of spice.

Well done again!

Macie said...

I've never had greens in my curry before. Sounds like a delicious idea!

bohemiangirlpdx said...

Your boys may be getting tired of greens, but I'm most grateful for all the recipes you have been sharing. We've been trying to eat more locally, and this time of year, since we didn't really put up anything last season, that means lots of potatoes, greens, leeks,... So this is perfect! Can't wait to try it.

Bianca said...

I don't think I could ever tire of greens, especially when they're prepared in the Vegan Dad way!

Kiersten said...

You can never have too many greens!

HayMarket8 said...

I made some great Indian food the other day. It is one of the foods that is the most fun to make. I love to walk around the house and smell all the spices.

Eve said...

Mmm, curried potatoes are amazing! I think it's awesome that your kids are getting an earful on nutrition - if only every parent were so concerned!

Kelly said...

Those look tasty. They should be glad their dad is such a wiz in the kitchen. :-)

HelloVeggie said...

Looks like it tasted wonderful!

Cindy said...

Oh! I made this yesterday....so good! I love the combo of spices. Yum!

Amy M. Willis said...

So simple and so amazing! You are my new culinary hero. Best to you and Happy Spring!

Anonymous said...

Vegan Dad! I found another great recipe, but I hope it is not too soapy for your boys! I made Dal Tadka from this recipe:
http://www.seriouseats.com/recipes/2009/04/dinner-tonight-tadka-dal-recipe.html

I did not know what to use for ghee though, so I used Grapeseed oil for the high heat and olive oil as a dressing. What would you recommend?

jrsimon56 said...

Simple and good...my favorite kind of meal.

Englann said...

After studying your recipes and reading comments over the last few weeks, I realized, most people comment about how something MIGHT taste. I rarely see anyone comment about MAKING your recipes and appreciating them. I am so thrilled to have found your site. These potatoes are fabulous. With the short time I have for shopping, it has been trying to come across mustard seeds, surely I will soon, but I replaced it with ground mustard, the result is fantastic. My husband loves them even as he raises an eyebrow at the thought of eating 100% vegan. I am weening him slowly thanks to you!

Becky said...

Made this dish the other night and it was, OHHHH SO GOOD!! My in laws were complaining because there weren't any left overs. I'll be making it again this week!

Green Grrl said...

Made this a few weeks ago and loved it. Will be making it again tomorrow to bring to a Canada day party!
Thanks!

BigGahoona said...

I made this last night and it's the bomb diggity! The kids turned up their noses at it, so all the more for me! They can continue with their mac n cheese ways for now. I'll get them someday. bwa ha ha ha haa

christine said...

I made this last night, and it was quite good! It tasted even better today after sitting for a day. Thanks for this quick, easy recipe for a satisfying meal :)

Abdul Mannan said...

Hi, great blog & great post. Thanks for giving me this great recipe, I like potato very much and potato with spinach will be very tasty & awesome, I will try this recipe in this weekend, looking very delicious, thx very much. Vegan i m very thankful to you, all Indian Foods are tasty and delicious. Recommend to all

lisbet said...

Making this for a quick NYE dinner tonight! Smells delicious already and was so quick and even within the realm of my culinary skills. Forgot the chili powder so I used a pinch of cayenne instead. Mmmm.

Jen-X said...

I just made this dish--I had a bunch of spinach and Yukons I needed to use up. I subbed curry powder for the chili powder, added some veggie bouillon with the water, and used coconut oil where it calls for oil. Fantastic! It's probably the best Indian-style dish I've ever made. Thanks for the recipe!

Kel said...

made this last night and it was tasty - next time I will try it with sweet potatoes. Yum!

DiamonDie said...

I love aloo saag, it's probably my favorite Indian dish and I'm a very big lover of Indian food. Just made it yesterday for today night's dinner guests. I like to make it a day in advance to give the potatoes time to "marinate".

My recipe is totally different though. No mustard seeds or ginger, but instead coriander, ajwain, fenugreek, curry leaves and amchoor. IMO amchoor (mango powder) is the essential spice. You just can't have aloo saag without it! You should try it some time, I'm sure it would work just fine added to your recipe. (I will be posting my version on my Vegventures blog in the near future).

DiamonDie said...

I love aloo saag, it's probably my favorite Indian dish and I'm a very big lover of Indian food. Just made it yesterday for today night's dinner guests. I like to make it a day in advance to give the potatoes time to "marinate".

My recipe is totally different though. No mustard seeds or ginger, but instead coriander, ajwain, fenugreek, curry leaves and amchoor. IMO amchoor (mango powder) is the essential spice. You just can't have aloo saag without it! You should try it some time, I'm sure it would work just fine added to your recipe. (I will be posting my version on my Vegventures blog in the near future).

Annie Nguyen said...

I love all kind of Salad. It make my skin brighter and healthy. Especially, I can eat salad with many favorite foods. Like cucumber, youghurt, snack, and pasta or noodles. But I’m avoiding eating too much carbohydrate. Now, I don’t need to do that. Because I found this new product called Happy Pho by this company called Star Anise Foods – it’s a tasty Vietnamese brown rice noodles soup that I’m literally addicted to. They also have a noodles only box that I’ve been using instead of pasta. You can get them at http://www.amazon.com/s/ref=bl_sr_grocery?ie=UTF8&search-alias=grocery&field-brandtextbin=Star%20Anise%20Foods or grocery stores in Northern California. Yum! http://staranisefoods.com/our-products.aspx

Jessica said...

I made this tonight-- used the beet greens in my fridge, plus a handful of spinach. It was LOVELY. Thank you for the recipe.

Gayathri said...

This is one of the authentic way we cook and eat greens.

Sandra Kohlmann said...

I made this tonight and my 15 month old daughter was eating it by the handful. It was delicious!

Alicia Ford said...

Just made this last night! Threw in some Tandoori and jasmine rice. Amazing!

Stacy said...

Just made this tonight. So simple and REALLY good. A definite keeper!

Nancy said...

Adding your vegan sausage sliced is a nice add too.