Indian Inspired Spinach and Potatoes

Serves 4 as a side dish, 2 as a main dish.

Note: You can add cooked chicken, pork or shrimp to make this meal heartier, but it’s very satisfying as a vegetarian dish

• 1 lb. new potatoes, scrubbed

• 1 tbsp. unsalted butter

• 2 garlic cloves, smashed

• 1 onion, thinly sliced

• 1 small green jalapeño, seeded and finely chopped

• 1/2 tsp. mild curry powder

• 2 tbsp. fresh lime juice

• 2 tbsp. water, or more as needed

• 1 1/2 lb. fresh spinach, trimmed, washed and shredded

• Salt and freshly ground black pepper to taste

• Plain Greek yogurt for garnish, optional

• Chopped fresh cilantro for garnish, optional


Put the potatoes into a large, deep pot with enough water to cover by 2 inches. Set over high heat, bring to a boil, reduce the heat and simmer until the potatoes are just tender, about 8 to 10 minutes. Drain and cool. Slice the potatoes 1 inch thick and set aside.

In a large skillet, melt the butter over medium-low heat and add the garlic, onion and jalapeño, and cook until the vegetables have softened, about 5 minutes. Stir in the curry powder, lime juice and water to make a thin sauce. Gently toss in the potatoes, then toss in the spinach. Cover the pan and continue cooking until the potatoes are warmed through and the spinach is just wilted, about 3 to 5 minutes. Season with salt and freshly ground black pepper. Garnish with the yogurt and cilantro, and serve.

Nutrition information per each of 4 servings:

Calories 156 Fat 4 g Sodium 106 mg

Carbohydrates 28 g Saturated fat 2 g Calcium 160 mg

Protein 6 g Cholesterol 8 mg Dietary fiber 6 g

Diabetic exchanges per serving: 1 vegetable, 1 ½ bread/starch, 1 fat.