Meatless Meal
Curry Potatoes and Rice
Toasted Pita
Wine Recommendation
San Antonio Cardinale
Ingredients
- 1½ lb baby yellow Dutch potatoes, halved
- 1½ cups long grain white rice
- 1 onion, sliced
- 3 Tbsp olive oil
- 2 Tbsp minced garlic
- 1 (14.5-oz) can diced tomatoes
- 2 tsp curry powder
- 1 tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp crushed red pepper
- 1 (10-oz) pkg spinach
- ¾ tsp salt
- ¾ tsp pepper
- 1 (5.3-oz) container plain Greek yogurt
- ½ cup chopped fresh cilantro
Instructions
- Bring potatoes and water to cover to a boil. Cook 8 to 10 minutes or until potatoes are just tender. Drain, and let cool.
- Meanwhile, cook rice according to package directions.
- 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, spinach, salt, and pepper; cook until spinach wilts. Serve potato mixture with rice and yogurt. Sprinkle with cilantro, if desired.
Side Dish Ingredients
- 1 (6-count) pkg pita bread
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 375°F. Cut each pita in half and cut each half into triangles. Place pita wedges in a single layer on a large baking sheet. Drizzle with oil.
- Bake 10 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
396
|
216
|
612
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 70 | 32 | 102 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 489 | 306 | 795 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 0 | 1 | 1 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
