Curried Potatoes and Spinach in Naan
The flavors of Indian food are magical. They dance on your tongue, and the spice blends transform basic meat and vegetable dishes. Those spices also contribute to good health. Curcumin, a compound in curry, may have the power to lower breast cancer risk. Turmeric, another component of curry and nicknamed the "spice of life," may treat inflammatory diseases and protect our brain as we age. This Indian-inspired alternative to the standard sandwich will get you refueled in no time! Rich in protein and complex carbohydrates and packed with nearly a day's worth of vitamin A, this meal is complemented perfectly by a cooling cucumber-yogurt sauce. You could also serve this for supper, paired with a nice carrot-ginger or lentil soup.
Instead of spinach, try other vegetables such as mustard greens, finely sliced cauliflower or peas.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large sauté pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalapeño, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.
Step 2
In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.
Step 3
To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 tablespoons/45 milliliters of the yogurt sauce. Wrap the naan around the spinach and enjoy!
