Curry Potatoes
Garlicky Quinoa
Ingredients
- 1 (24-oz) bag small yellow potatoes, halved
- 1 onion, sliced
- 3 Tbsp olive oil, divided
- 2 Tbsp minced garlic
- 1 (14.5-oz) can diced tomatoes
- 2 tsp curry powder
- 1 tsp ground cumin
- ¾ tsp salt
- ¾ tsp pepper
- ¼ tsp ground ginger
- ¼ tsp crushed red pepper
- 1 (11-oz) pkg baby spinach
- ½ cup chopped fresh cilantro
- 1 (8-oz) carton vegan sour cream
Instructions
- Bring potatoes and water to cover to a boil in a large pot. Cook 8 to 10 minutes or until potatoes are just tender. Drain.
- Cook potatoes and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 6 to 7 minutes or until lightly browned. Transfer potato mixture to a large bowl.
- Reduce heat to medium. Cook garlic in 1 Tbsp hot oil in same skillet 1 minute or until fragrant. Stir in tomatoes, curry powder, cumin, salt, pepper, ginger, and red pepper; cook 6 minutes or until thickened.
- Stir in potato mixture and spinach; cook until spinach wilts. Sprinkle with cilantro. Serve potato mixture with sour cream.
Side Dish Ingredients
- 2 cups quinoa
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions.
- Meanwhile, sauté garlic in hot oil in a large nonstick skillet over medium heat 1 minute or until fragrant. Toss quinoa with garlic, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
251
|
502
|
| Fat (g) | 13 | 8 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 4 | 8 | 12 |
| Carb (g) | 33 | 37 | 70 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 517 | 197 | 714 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
