Wednesday, February 27, 2008


Potato, spinach,and kidney bean curry (recipe with proposed changes in the comments)
Cucumber salad
Greek style nonfat yogurt
Emergency microwave rice (the curry was hotter than planned)

Hot tea
This is a real flyer. We found a recipe for a spinach and potato curry that was intended to be a side dish, that we added the beans and changed the cooking technique on to make it more of an entree. We love currys and don't have a good spinach and potato one that's good for you. When you take risks, sometimes the outcome isn't what you plan. This was FAR hotter than we anticipated or even like and we had to make some rice to make it tame enough for our palates. This is most impressive as we added the beans to the recipe and didn't add anything spicy! Imagine the original! Anyway, the flavors under the spice are excellent, so the posted recipe is edited to dial down the spice and incorporate our other changes. It was ok tonight, but we think this is actually a real winner. Let us know if you try it!

Prep Notes
Difficulty: Easy
Chopping: Potato, cilantro
Time: 30 minutes (maybe less with our changes)
Make ahead: Yep. I think that would be fine.

J: "A good start on a great curry."
M: "This is going to be good."

1 comment:

J said...

Potato, Spinach, and Kidney Bean Curry – J & M (Inspired by Eating Well)
Serves 2

½ cup firmly packed fresh cilantro or parsley
4 large cloves garlic, peeled
¾ teaspoon salt
½ t red pepper flakes (plus more to taste)
1 tablespoon canola oil
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
¼ teaspoon ground turmeric
¼ t ground coriander
½ cup hot water
½ cup nonfat buttermilk
1 tablespoon whipping cream
6 ounces baby spinach
1 can kidney beans, drained and rinsed

Greek style nonfat yogurt

Place cilantro, garlic, and salt in a food processor and mince.

Heat oil in a large skillet over medium-high heat. Add the spice paste and chili flakes to oil and cook, stirring, until the garlic is barely golden, 1 to 2 minutes. (Make sure to use adequate ventilation.) Drain the potatoes and add along with turmeric and ground coriander; cook, stirring to coat the potatoes with the spice, about 30 seconds. Pour in the 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 minutes.

Whisk buttermilk and cream in a small bowl.

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

Serve topped with Greek yogurt and with naan or other flatbread for dipping.