Indian-Spiced Potatoes and Spinach
4 servings scale / convert
2 md. russet potatoes, scrubbed and cut into 1/2
2 tbsp. canola oil
3 lg. cloves garlic, minced
1 md. onion, chopped
1-1/8 tbsp. ground cumin
3/4 tsp. ground coriander
1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground cinnamon
2 cups frozen cut leaf spinach (from a bag)
2 to 4 tbsp. water
1/2 cup fat-free plain yogurt
Place a steamer basket in a large saucepan with ½ inch of water. Place the potatoes in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until the potatoes are very tender. Drain the potatoes and transfer to a bowl. Cover to keep warm. Dry the saucepan.
Heat the oil in the saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, for 5 minutes, or until soft. Add the cumin, coriander, turmeric, ginger, salt, pepper, and cinnamon. Cook, stirring, for 30 seconds.
Add the potatoes and cook, stirring frequently, for 5 minutes, or until crisp and golden. Add the spinach and 2 tablespoons of the water. Cover and cook, tossing gently (add additional water 1 tablespoon at a time, if needed), for 5 minutes, or until heated through.
Place in a serving bowl. Spoon the yogurt on top and serve hot.
Reprinted from: Prevention's The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real -- And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.
Per serving: 195 calories, 8 g protein, 24 g carbohydrates, 7 g fat, 1 mg cholesterol, 350 mg sodium, 6 g dietary fiber
Diet Exchanges: 1 vegetable, 1 bread, 1 meat, 1 fat
Carb Choices: 1½
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