Potato-Spinach Curry

Since I started this cooking challenge, or launched should I say, on Saturday, I've cooked three times. At this pace, I think I'll definitely be able finish this challenge before I head to Ayvalik for the weekend. 

So simple, but delicious. 

1st Dish: Sauteed Zucchini
On Saturday for lunch I made sauteed zucchini. To be honest, I would never even normally share this dish or the accompanying photo, but as I'm supposed to be cooking 7 times in 7 days, I figured I should share everything I like, no matter how simple. This is one of my sister's favorite things to make, albeit she adds canned tomato sauce to her version. We just saute some onions in a bit of olive oil, add sliced and peeled zucchini and add either soy sauce or marinara sauce once the zucchini is cooked. The only thing you have to make sure of here is to not overcook the zucchini or it can become mushy. I also like to add a dollop of strained yogurt (suzme yogurt) to the top at the end. 

2nd Dish: Whole wheat penne with marinara sauce
Again, this dish I made for dinner on Saturday, but it literally took maybe 10 minutes (plus the time it takes to boil the water). I used canned pasta sauce and just added some light cream cheese to the mix (I swear this is delicious and makes the sauce really creamy, even if it doesn't sound good). Although I wouldn't really count this as cooking per se, it's better than ordering in. Unfortunately, I don't have a photo of this. 


3rd Dish: Potato- Spinach Curry

Tasted way better than it looks!

Today was the first time in a while (maybe a month?) that I've actually cooked something that took some prep work. I made the Potato-Spinach Curry from Isa Chandra Moskowitz's 'Appetite for Reduction'. It was delicious, if you like Indian food. I actually really do, so I found the curry and cumin mixed with the potatoes and spinach comforting and delicious. This is definitely NOT the kind of dish you should serve for guests, as visually, it is not very appetizing. But it was the perfect dish to make on a cold and rainy day like today. We served ours with yogurt and sprinkled with nutritional yeast (my new favorite condiment, now that we're out of Sriracha). 


Recipe
with my modifications
1 teaspoons olive oil
1 small onion, diced small
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 teaspoon red pepper flakes
1/2 can diced tomatoes
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups vegetable broth
2 pounds Yukon Gold potatoes, cut into 1/2-inch chunks
1 pound chopped frozen spinach


Directions: 
1. Saute the onions in the oil till translucent, then add the garlic, ginger and red pepper flakes. Make sure to NOT burn the bottom of the pan (not a problem if you are using a non-stick pan). 
2. Add the tomatoes to deglaze the bottom of the pan, and then add the curry, cumin and salt. 
3. Add the potatoes and veggie broth, bring to a boil, and then turn down and let simmer for 15 minutes or until the potatoes are tender. 
4. Add the spinach and mix well. Cook for ten more minutes. 


I served this with brown rice, which in retrospect, wasn't the best idea (the potatoes were carbs enough). Perhaps a protein like tofu would be better. In fact, I think you could add cubed tofu to this dish and it would be even better. 


All in all, I'd give this recipe a 3.5/5. It was good, but without the yogurt, it was a bit bland. Maybe I'll punch up the flavor next time with more spices. 


It felt great to get back in the kitchen, though, I must say. I'm excited to keep it up!