National Celiac Awareness Month, Day 10: Vegan, Gluten-Free Spinach and Potato Curry
This unbelievably fragrant and delicious vegan, gluten-free spinach and potato curry recipe is a satisfying and hearty dish. We pulled this recipe from the amazing book, the Ayurvedic Cookbook
. Ayurveda originated in India over 5,000 years ago and is the traditional medicine practiced there still today. It focuses on achieving and maintaining a balance through exercise, lifestyle and, as highlighted in this book, diet. The idea behind an Ayurvedic diet is that you eat based on your body type, which is called the “dosha” in Ayurvedic terms. Everyone falls under one of three main dosha types: Vata, Pitta and Kapha, with each dosha having its own set of characteristics. There are many free dosha assessment quizzes that can be found by a quick search online. Once you figure out what your dosha is, you can read about what kind of foods are best for your body type and which foods to avoid.
This dish is a lovely blend of mustard seed, turmeric, garlic, coriander and lemon. With healthy spinach and filling potatoes, this is a meal that can be eaten alone, or as a side dish.
SPINACH AND POTATO CURRY
- 3 medium potatoes or 6 medium parsnips
- 1 large bunch fresh spinach (1½ pounds)
- 1½ tablespoons sunflower oil
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric
- 2 cups water
- 1 teaspoon sea salt
- 2 teaspoons coriander powder
- 2 tablespoons lemon juice
- ¼ green pepper, chopped
- 2 cloves fresh garlic, minced
Wash spinach and potatoes. Cut potatoes into ½ inch cubes; chop spinach. Heat oil in a heavy saucepan or skillet and add mustard seeds and garlic. When seeds pop, add turmeric, potatoes and water. Stir. Cover and cook on medium heat for 5 to 7 minutes. Then add spinach and all other ingredients. Mix well. Cook covered for an additional 10 to 15 minutes. Serve.
Make a big batch of this, because you will definitely want leftovers!
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