INDIAN SPICED POTATOES AND SPINACH
Makes 4 servings
• 2 medium russet potatoes, scrubbed and cut into ½" chunks
• 2 tablespoons canola oil
• 3 large cloves garlic, minced
• 1 medium onion, chopped
• 1 3/4 teaspoons ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 2 cups frozen cut leaf spinach (from a bag)
• 2-4 tablespoons water
• 1/2 cup (4 ounces) fat-free plain yogurt
Place a steamer basket in a large saucepan with ½ inch of water. Place the potatoes in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until the potatoes are very tender. Drain the potatoes and transfer to a bowl. Cover to keep warm. Dry the saucepan.
Heat the oil in the saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, for 5 minutes, or until soft. Add the cumin, coriander, turmeric, ginger, salt, pepper, and cinnamon. Cook, stirring, for 30 seconds.
Add the potatoes and cook, stirring frequently, for 5 minutes, or until crisp and golden. Add the spinach and 2 tablespoons of the water. Cover and cook, tossing gently (add additional water 1 tablespoon at a time, if needed), for 5 minutes, or until heated through.
Place in a serving bowl. Spoon the yogurt on top and serve hot.
Per serving: 195 calories, 8 g protein, 24 g carbohydrates, 7 g fat, 1 mg cholesterol, 350 mg sodium, 6 g dietary fiber
Diet Exchanges: 1 vegetable, 1 bread, 1 meat, 1 fat
Carb Choices: 1 1/2
Reprinted from: Prevention's The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real -- And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.
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