New Delhi Belly
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- salt and pepper to taste
- 1/4 tsp ground cumin
- 3 cloves garlic, finely chopped
- 1 1/2 lb/230 g potatoes, cut into 1/2"/1.3 cm chunks
- 2 tbsp/30 ml vegetable oil
- 1 cup/160 g finely chopped onion
- 1 tbsp/6.3 g curry powder
- 1 jalapeã±o, seeded and finely chopped
- 3 tbsp/24 g grated ginger
- 1 lb/455 g spinach, stemmed and roughly chopped
- 3/4 cup/170 g plain greek yogurt
- 1/2 cup/60 g grated hothouse cucumber
- 1/4 cup/4 g cilantro, chopped
- 4 pieces naan bread, warmed according to package directions
Preparation 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. In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper. 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! Tina's Tip:Instead of spinach, try other vegetables such as mustard greens, finely sliced cauliflower or peas.Per Serving: Calories 280, protein 11 g, total fat 8 g, carbohydrates 41 g, sodium 310 mg, fiber 9 g Nutritional analysis provided by The Truly Healthy Family Cookbook Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.
Preparation 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. In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper. 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! Tina's Tip:Instead of spinach, try other vegetables such as mustard greens, finely sliced cauliflower or peas.Per Serving: Calories 280, protein 11 g, total fat 8 g, carbohydrates 41 g, sodium 310 mg, fiber 9 g Nutritional analysis provided by The Truly Healthy Family Cookbook Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.
