Cooling Spiced Potato and Spinach
A simple, yet delicious and healthy side dish of spiced potatoes and spinach, perfect for balancing Pitta-Kapha doshas.
Autor: Ayurveda Veggie
Vegano
Sin gluten
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 30 minutes
Tiempo total: 30 minutes
Categorías
Acompañamiento
Vegan
Creaciones de usuarios
Ingredientes
- 1 lb potatoes, peeled and cubed
- 1 lb spinach, washed and roughly chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp black pepper
- Salt to taste
- 2 tbsp ghee (optional, for Pitta-Kapha use sparingly or substitute with coconut oil)
Valor nutricional
- Calorías: 250 kcal
- Proteína: 5g
- Carbohidratos: 40g
- Grasa: 5g
- Fibra: 8g
Instrucciones
- Boil or steam the potatoes until tender.
- Heat ghee (or coconut oil) in a pan. Add cumin seeds and let them splutter.
- Add turmeric, coriander, and black pepper powders. Sauté for 30 seconds.
- Add the boiled potatoes and sauté for 2-3 minutes.
- Add the spinach and salt. Cook until spinach wilts.
- Serve warm.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 1 lb potatoes, peeled and cubed
- 1 lb spinach, washed and roughly chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp black pepper
- Salt to taste
- 2 tbsp ghee (optional, for Pitta-Kapha use sparingly or substitute with coconut oil)
