Spiced Potatoes with Peas and Kale
|Red potato||5 Medium, diced into 1/2 inch chunks|
|Kale greens||1 Bunch (100 gm), rinsed|
|Canola oil||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||1 1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Red chili powder/Cayenne powder||3⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Salt||1 Teaspoon (Or To Taste)|
|Frozen green peas||1 Cup (16 tbs)|
|Fresh lemon juice||1 Teaspoon|
Steam the potatoes for 10 minutes over boiling water in a steamer basket. Potatoes should be fork tender but not overcooked. Remove them on to a plate.
Prepare the greens by rinsing them thoroughly and removing the tough stems. Cut them into very thin strips. Set aside.
Heat a large skillet over medium heat, add the oil and swirl the pan to coat the oil evenly on the pan. When it's smoking remove the pan from the heat and add the cumin seeds and quickly add the potatoes. Return the pan to the stove and brown potatoes, shaking the pan every once in a while. Cook for 5-7 minutes until browned. If the potatoes begin to stick or burn in the pan, reduce the heat to medium low or add a little more oil or water.
Once the potatoes are browned add all the spices, salt and green peas. Cook for 1-2 minutes. Add the kale and stir well. Add 1 tablespoon of water and let the kale cook for another 5-10 minutes. Sprinkle lemon juice if desired. Serve as a side dish with any meal or make a quick wrap.
Serving size: Complete recipe
Calories 887 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2139 mg89.1%
Total Carbohydrates 179 g59.7%
Dietary Fiber 29.5 g118.1%
Sugars 17 g
Protein 31 g61.3%
Vitamin A 336.3% Vitamin C 431.5%
Calcium 39.8% Iron 88.8%
*Based on a 2000 Calorie diet