Cooling Spinach and Potato Curry
A light and cooling curry perfect for Pitta-Kapha doshas, using easily available ingredients.
Auteur: Ayurveda Veggie
Végétalien
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 20 minutes
Temps total: 20 minutes
Catégories
Dinner
Vegetarian
Ayurvedic
Créations d'utilisateurs
Ingrédients
- 1 cup spinach, washed and chopped
- 2 medium potatoes, peeled and cubed
- 1/2 cup water
- 1/4 cup chopped cilantro
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- Salt to taste
- 1 tbsp ghee or coconut oil
Valeur nutritive
- Calories: 250 kcal
- Protéines: 5g
- Glucides: 40g
- Graisses: 5g
- Fibres: 5g
Instructions
- Heat ghee or coconut oil in a pan. Add ginger and saute for 30 seconds.
- Add turmeric, cumin, and coriander powders and saute for another 30 seconds until fragrant.
- Add potatoes and saute for 2-3 minutes.
- Add water, cover and cook until potatoes are tender (about 10-12 mins).
- Stir in spinach and salt. Cook until spinach wilts (about 2-3 minutes).
- Garnish with cilantro and serve warm.
Bienfaits ayurvédiques
Types de corps appropriés
- 1 cup spinach, washed and chopped
- 2 medium potatoes, peeled and cubed
- 1/2 cup water
- 1/4 cup chopped cilantro
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- Salt to taste
- 1 tbsp ghee or coconut oil
