Potato and Spinach Curry

 

I don’t know about anyone else but now that the holidays have passed I am ready to eat something other than turkey and chocolate. As much as I love holiday food, I can’t wait to cook something lighter and full of veggies. The curry recipe below has been adapted from one of my favourites to include vegetables packed full of minerals that promote maintenance of healthy hearing.

The humble potato is very much the star of this recipe. Did you know a medium sized potato contains more potassium than a banana? Potassium helps to regulate the fluid in our ears. As we age, the fluid levels in our ears tend to drop and this can contribute to hearing loss.

I like to add a big bunch of spinach right at the end of cooking. Not only does it taste great, it also contains folates which encourages cell growth and circulation – necessary for those little hairs in our ears healthy. 

Before we dive into the recipe, this curry isn’t hot and spicy. If you like things a little on the hot side, add a quarter teaspoon (or more!) of cayenne pepper or some fresh red chilli to give it a kick. Happy cooking!

Potato and Spinach Curry

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, mined
  • 1 teaspoon minced ginger
  • 400ml coconut milk
  • 2 Russet potatoes, cubed
  • 1 red bell pepper, sliced
  • 1 10oz package spinach
  • 1 can chickpeas, drained and rinsed
  • Salt, to taste

Method

  1. Over a medium-low heat, sweat diced onion in olive oil under soft and lightly coloured (not burnt!), this should take around 5-7 minutes.
  2. Add spices, garlic and ginger to pan and continue to sauté for 1-2 minutes until everything is fragrant and toasting.
  3. Add the coconut milk to the pan, making sure you scrape the bottom of the pan to get all the toasted spices, garlic and ginger mixed into your liquid.
  4. Add your vegetables to the pan, apart from the spinach. Stir to coat them with the coconut and spice mixture.
  5. Cooking time should take around 10-15 minutes. Your potatoes should be soft but not breaking up.
  6. Add the bag of spinach as soon as you turn off the heat. The heat in the pan will be enough to wilt it down.

 

Be sure to follow the blog for more healthy hearing recipes, and of course if you try them out, send us a picture! 

Questions and comments are always appreciated.  If you do have a comment or question use the comment button below.    

 

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