Did you know? Turmeric is a very active anti-inflammatory agent as well as a potent cancer fighter. Try adding more turmeric into your diet daily to reap the benefits of this golden spice!
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While plain oven-roasted potatoes are delicious, it’s good to try something new and boost their nutritional value! These potatoes are loaded with a delicious mix of spices for a flavorful side dish.
Top these colorful, spicy potatoes with chutney and serve them with lentil or bean soup.
Makes 6 1-cup servings
4 large red potatoes
2 teaspoons mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 cup water, divided
1 onion, chopped
1 1/2 teaspoons soy sauce
Scrub potatoes, then steam them until tender when pierced with a fork, 40 to 50 minutes. Cool completely, then cut into 1/2-inch cubes.
Toast mustard seeds, turmeric, cumin, ginger, cayenne, and black pepper in a large non-stick skillet for 1 to 2 minutes, then carefully pour in 1/2 cup water. Add onion and cook, stirring frequently, until onion is soft and most of the liquid has evaporated, about 5 minutes. Add potatoes along with remaining 1/2 cup water and soy sauce. Stir to mix, then cover and cook over medium heat for 5 minutes. Stir before serving.
Per serving: 117 calories; 0.7 g fat; 0.1 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 2.8 g protein; 26.1 g carbohydrates; 2.1 g sugar; 3.5 g fiber; 85 mg sodium; 38 mg calcium; 2.6 mg iron; 17.2 mg vitamin C; 18 mcg beta-carotene; 0.2 mg vitamin E
Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.