Heart-Healthy Potato Curry

Savor the irresistible flavors of Heart-Healthy Potato Curry, a vibrant, plant-based dish that's as nutritious as it is delicious. Made with tender baby potatoes simmered in a rich, spiced tomato and vegetable broth, this curry is infused with aromatic ingredients like garlic, ginger, turmeric, and garam masala for a warm, comforting blend of flavors. Fresh spinach and a splash of lemon juice brighten the dish, while olive oil keeps it light and heart-friendly. Ready in just under an hour, this wholesome vegetarian recipe is low in sodium, packed with antioxidants, and perfect for serving over whole-grain rice or quinoa. Ideal for weeknight dinners or meal prep, this guilt-free comfort food is a must-try!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Ground turmeric
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 cups Low-sodium vegetable broth
• 1 cup Tomato puree
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Fresh spinach, chopped
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by washing and halving the baby potatoes. If they are quite large, quarter them for bite-sized pieces.

Step 2

Heat 2 tablespoons of olive oil in a large, deep skillet or pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.

Step 4

Stir in the ground turmeric, ground cumin, ground coriander, garam masala, and red chili powder. Cook the spices with the aromatics for 1-2 minutes to release their flavors.

Step 5

Add the halved potatoes to the skillet, stirring to coat them thoroughly with the spice mixture.

Step 6

Pour in the low-sodium vegetable broth and tomato puree. Stir well to combine all ingredients. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes, or until the potatoes are tender and cooked through.

Step 8

Add salt and black pepper to taste, adjusting if desired.

Step 9

Stir in the fresh spinach and allow it to wilt into the curry, cooking for an additional 2-3 minutes.

Step 10

Remove from heat and sprinkle with freshly chopped cilantro and a tablespoon of lemon juice before serving.

Step 11

Serve the heart-healthy potato curry warm, alongside whole grain rice or quinoa for a complete meal.

Nutrition Facts

Serving size	1639.4 grams (1639.4g)

Amount per serving	% Daily Value*
Calories	919

Total Fat 32.00g	41%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1677mg	73%
Total Carbohydrate 150.00g	55%
Dietary Fiber 22.70g	81%
Total Sugars 26.60g
Protein 24.10g	48%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 18mg	102%
Potassium 4902mg	104%

*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: 29.3%

Protein: 9.8%

Carbs: 61.0%