Heart-Healthy Aloo Curry

Dive into the wholesome flavors of Heart-Healthy Aloo Curry, a nutrient-packed take on a classic Indian comfort dish. This vibrant curry features tender baby potatoes simmered in a fragrant blend of turmeric, cumin, and coriander, with the added goodness of fresh spinach and a hint of zesty lemon juice. Cooked in heart-friendly olive oil and low-sodium vegetable broth, this recipe is perfect for those watching their sodium levels without compromising on taste. Quick to prepare in just 45 minutes, this one-pot dish is a winner for weeknight dinners and meal prepping. Serve it with warm whole-grain naan or fluffy basmati rice for a satisfying, plant-based meal that’s loaded with fiber, antioxidants, and flavor.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams baby potatoes
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 inch piece, minced ginger
• 0.5 teaspoons turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 large, chopped tomato
• 1 cup low-sodium vegetable broth
• 2 cups, roughly chopped spinach leaves
• 1 tablespoon lemon juice
• 2 tablespoons, chopped fresh cilantro
• 0.5 teaspoons salt
• 0.25 teaspoon black pepper

Directions

Step 1

Clean the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.

Step 2

In a large pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.

Step 3

Add the chopped onion and sauté until it turns translucent, approximately 5 minutes.

Step 4

Stir in the minced garlic and ginger, cooking for another 1 minute until aromatic.

Step 5

Add the turmeric powder, ground cumin, and ground coriander. Stir well to coat the onions, garlic, and ginger with the spices.

Step 6

Toss in the chopped tomato and continue cooking until the tomato softens and blends into the spice mixture, about 3 minutes.

Step 7

Pour in the low-sodium vegetable broth and bring the mixture to a light simmer.

Step 8

Add the baby potatoes, salt, and black pepper. Stir to combine, covering with a lid to allow for cooking. Let simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 9

Once the potatoes are cooked, add the chopped spinach and stir until wilted, about 2-3 minutes.

Step 10

Remove from heat and stir in the lemon juice and fresh cilantro.

Step 11

Taste for seasoning, adjusting salt and pepper if necessary before serving the curry hot.

Nutrition Facts

Serving size	1113 grams (1113.0g)

Amount per serving	% Daily Value*
Calories	773

Total Fat 30.70g	39%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 3150mg	137%
Total Carbohydrate 117.20g	43%
Dietary Fiber 13.00g	46%
Total Sugars 26.80g
Protein 15.90g	32%

Vitamin D 0IU	0%
Calcium 268mg	21%
Iron 11mg	63%
Potassium 3049mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 7.9%

Carbs: 58.0%