After weeks of eating almost nothing but potatoes with dinner I would be lying if I said that I wasn’t bored yet. We ditched the brown rice and the pasta because of the grain free or low grain diet my daughter and I are supposed to follow. I say ‘supposed’, because it isn’t working out the way I had hoped. My daughter refuses almost every alternative dish I make and because the kid still has to consume her calories, quite a few of these calories still come from grain products. I got her to eat spelt bread though, so that’s at least a step in the right direction. It’s not grain free, but according to the naturopath spelt is less acidic to the body than wheat. So we made some improvement, but not a lot…. sigh…
The easiest meal of the day to make grain free was definitely dinner. Rice has never been a favorite of my daughter and for pasta we found an alternative: a spaghetti made from corn flour and chickpea flour. The rest of the evenings is filled with veggies and meat or fish accompanied by some form of potatoes.
I really like baked potatoes, but after weeks of eating nothing but baked or cooked/steamed potatoes, I’m a bit potato-tired So I was looking for some new ways to use the almighty potato. After all, I might be bored with them, they still have quite some nutritional value. Despite the bad reputation white potatoes got in the weight loss world, they offer a range of vitamins and minerals. 100 gram of cooked potato, without the skin and without salt, for example contains 12% of the daily recommended intake of vitamin C, 13% of vitamin B6, 9% of potassium and 7% of the fibre we need. And those 100 grams only contain 86 calories (for a full nutritional profile click here).
I have never understood why people think they will get fat from potatoes. Maybe if you eat them in the form of French fries and you consume them on a regular basis, but a cooked or steamed potato is both filling and nutritious and won’t slap on the pounds as long as you don’t drown it in gravy or other fatty sauces and condiments.
Of course it’s nice to use sweet potatoes every now and then instead of a white potato, but don’t be afraid of this big white guy
After a trip to the supermarket where I picked up a can of coconut milk I suddenly got the idea of turning my steamed potatoes into a curry dish. Adding coconut milk and curry powder gave my dinner a whole new potato twist. So let me share this twist with you, here we go:
vegan, side dish for 4
Dietary info: vegan – gluten free – grain free
* 800 grams of cooked or steamed potatoes
* 2 medium sized yellow onions
* 3 cloves of garlic
* piece of fresh ginger, about 2 centimeters
* 1.5 tablespoons of curry powder
* 1.5 tablespoons of apple cider vinegar
* 1 tablespoon of coconut oil
* 1/2 tablespoon of salt (I used Himalayan salt)
* 1 cup of coconut milk
1. Peel and cut the onions, the garlic and the ginger into small pieces. If you have a garlic press you can use that instead of slicing the garlic.
2. Heat the coconut oil in a wok pan and add the sliced onion, garlic and ginger. Stir fry for a couple of minutes.
3. Cut the cooked or steamed potatoes into small cubes and add them to the pan. Stir fry for 5-10 minutes.
4. Add the curry powder and the vinegar to the pan and mix it in.
5. Pour the coconut milk in the pan, add the salt, mix it in and heat everything for another 10 minutes while you keep stirring every now and then.
6. Serve the potato curry with a green salad, stir fried veggies and/or rice.