This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of cream prevents the buttermilk from curdling when it's heated and helps balance the heat from the pungent chiles. Source: EatingWell Magazine, January/February 2008

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Ingredients

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Directions

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  • Place potatoes in a medium bowl; cover with cold water to prevent browning. Place chiles in a small heatproof bowl and pour the boiling water over them. Set aside until they are reconstituted, about 15 minutes. Reserving the chile-soaking water, coarsely chop the chiles (do not seed).

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  • Pile cilantro, garlic, salt and the chopped chiles in a mortar. Pound the ingredients to a pulpy mass with the pestle, using a spatula to contain the mixture in the center for a concentrated pounding. (Alternatively, mince the ingredients in a food processor.)

  • Heat oil in a large skillet over medium-high heat. Add the spice paste and cook, stirring, until the garlic is honey-brown and the chiles are pungent, 1 to 2 minutes. (Make sure to use adequate ventilation.) Drain the potatoes and add along with turmeric; cook, stirring to coat the potatoes with the yellow spice, about 30 seconds. Pour in the reserved chile-soaking water and scrape the pan to loosen any browned bits; bring to a boil. Reduce heat to a gentle simmer, cover and cook, stirring occasionally, until the potatoes are fork-tender, 15 to 20 minutes.

  • Whisk buttermilk and cream in a small bowl.

  • When the potatoes are tender, pile the spinach leaves over them, cover and cook until the spinach is wilted, 3 to 4 minutes. Remove from the heat and stir in the buttermilk mixture.

Nutrition Facts

172 calories; 5.1 g total fat; 1.1 g saturated fat; 5 mg cholesterol; 520 mg sodium. 776 mg potassium; 28.3 g carbohydrates; 3.7 g fiber; 4 g sugar; 5.3 g protein; 5707 IU vitamin a iu; 58 mg vitamin c; 126 mcg folate; 85 mg calcium; 2 mg iron; 74 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0