Recipe: Potato Curry


If you’ve been following my blog for the last few months, you probably can tell I like my stuff spicy. And during the winter, I always crave the warmth of Indian foods, like curries. So I looked through my cupboards and fridge, and whipped this up.

But potatoes: They’re nearly everyone’s favorite food. From buttery mashed potatoes, to tater tots and French fries, they’ve long been a plate staple in America.

While I love them, too, I don’t cook with them often. Potatoes are one of the higher glycemic index foods. My husband and I have increasingly become disillusioned with making a potato meal a main dish, due to the effect it has on our bodies. A potato breaks down so quickly in the body, that the panaceas has to flood the bloodstream with insulin to pack away the sugar. But when our bodies sense a severe drop in sugar like that, it has a silly flaw: We think we’re HUNGRY again, even though our body has just been fed a ton of sugar for energy. So we got tired of feeling like we are starving 20 minutes after eating.

Is there a way to help that?

Yes. Yes there is.

You add fat and/or protein. While many add sour cream or butter (or both!) to a baked potato, those aren’t the healthiest choices as they are high in saturated fat and cholesterol.

But what I did for this tasty meal, is add a plant-based fat: Coconut milk.

Give it a try and let me know what you think!

Recipe: Potato Curry

SERVES 4 TO 6

INGREDIENTS
1 yellow onion, diced
1 tsp turmeric seasoning
1 jalapeno, minced
Olive oil
1 tbsp black mustard seeds
3-5 garlic cloves, minced
1 lb bag of Yukon gold potatoes (~10), cubed
1 one-pound can diced tomatoes
1 13.5-oz can coconut milk
1 tbsp garam masala seasoning
1 leek, chopped
1 yellow bell pepper, julienne cut
1 red bell pepper, julienne cut
1/2 bunch of parsley, chopped

PREPARATION
Heat up one cup of water n a skillet on medium low, and add yellow onions, turmeric and jalapeno, stirring occasionally (adding water as-needed so food does not burn) for 20 minutes. Put aside.

Heat up some olive oil in a pan and add garlic and mustard seed on medium-low heat until mustard seeds begin to “pop.” Mix in onions, and add garam masala seasoning, tomatoes, coconut milk, and potatoes. Cover and stir occasionally for a half hour, or until potatoes are soft. Add bell peppers, leek and parsley and mix in, letting cook for five minutes. Remove from stove, and plate and serve.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s