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, 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.
Yield: 4 servings
Time: 30 minutes
½ pound potatoes, cut into ½” chunks
2 Tbsp. vegetable oil
4 oz./1 cup finely chopped onion
1 Tbsp. curry powder
1 jalapeno, seeded and finely chopped (2 Tbsp.)
3 Tbsp. grated ginger
3 cloves garlic, finely chopped (3 tsp.)
1 pound spinach, destemmed and roughly chopped
6 oz. plain Greek yogurt
½ cup/4 oz. grated hothouse cucumber
¼ tsp. ground cumin
¼ cup chopped cilantro
4 pieces of naan bread, warmed according to package directions
Boil 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, jalapeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover 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 ¼ of the spinach mixture in the naan. Drizzle with 3 Tbsp. of the yogurt sauce. Wrap the naan around the spinach and enjoy!
Instead of spinach, try other vegetables such as mustard greens, finely sliced cauliflower and peas.
Protein: 11 g
Total Fat: 8 g
Carbohydrates: 41 g
Sodium: 310 mg
Fiber: 9 g
©2013 The Truly Healthy Family Cookbook.