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
1 yellow onion, diced
1 tsp turmeric seasoning
1 jalapeno, minced
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
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.