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Indian Potato, Spinach and Cauliflower Curry
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine Type: Indian
Ingredients:
  • 2 tbsp canola oil
  • 1 tsp mustard seeds, black
  • 1 tsp cumin seed
  • 1 tsp fennel seeds
  • 1 chilies, green, minced (~1 1/4 tbsp)
  • 1 1/2 cup, sliced onion, yellow
  • 4 cups potatoes, yukon gold, peeled, diced (~2 3/4)
  • 1/4 tsp salt, sea
  • 1 cup water
  • 2 cups cauliflower, florets
  • 2 cups tomatoes, canned diced, no salt added
  • 2 tbsp lemon juice
  • 9 cups spinach, baby
Instructions:
  1. Cooking
    1. Heat the oil in a pot over medium high heat.
    2. Add the mustard seeds.
    3. Once they begin to pop, add the cumin and fennel seeds and stir.
    4. Add the chili and onion, reduce the heat to medium and cook for 5 minutes.
    5. Add the potatoes, salt and water, cover and simmer for 10 minutes, stirring occasionally.
    6. Add the cauliflower and simmer for another 5 minutes, stirring occasionally.
    7. Add the tomatoes and lemon juice and cook, covered for another 5 minutes or until the potatoes and cauliflower are cooked.
    8. Add the spinach and cook until the spinach has wilted.
    9. Divide among bowls and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 24712%
Total Fat 8g12%
    Saturated Fat 1g3%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 241mg10%
Total Carbohydrate 40g13%
    Dietary Fiber 9g34%
    Sugars 9g--
Protein 7g15%
Vitamin A 6548iu131%
Vitamin C 102mg170%
Calcium 154mg15%
Iron 4mg23%