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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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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 cup
172 calories; protein 5.3g; carbohydrates 28.3g; dietary fiber 3.7g; sugars 4g; fat 5.1g; saturated fat 1.1g; cholesterol 4.7mg; vitamin a iu 5707.3IU; vitamin c 57.7mg; folate 126.3mcg; calcium 85.3mg; iron 2.3mg; magnesium 73.7mg; potassium 775.8mg; sodium 520.2mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 1 fat

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