Cooling Spiced Potato and Spinach
A simple, yet delicious and healthy side dish of spiced potatoes and spinach, perfect for balancing Pitta-Kapha doshas.
Auteur: Ayurveda Veggie
Végétalien
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 30 minutes
Temps total: 30 minutes
Catégories
Accompagnement
Vegan
Créations d'utilisateurs
Ingrédients
- 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)
Valeur nutritive
- Calories: 250 kcal
- Protéines: 5g
- Glucides: 40g
- Graisses: 5g
- Fibres: 8g
Instructions
- 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.
Bienfaits ayurvédiques
Types de corps appropriés
- 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)
