The Bride Makes A Vegetarian Curry: Spinach and Potato Curry

Here is another favorite vegetarian curry. You can use frozen spinach or a package of baby spinach to save time. This one has 2 Weight Watcher points, and is Core. And, best of all, it can be made with ingredients you have on had - if you keep spinach in your freezer.

Spinach With Golden Potatoes

1 lb spinach, or any other greens, chard, tatsoi, kale, whatever
1 TBSP vegetable oil
1 tsp black mustard seeds
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 TBSP fresh ginger, finely chopped
1 red pepper, finely chopped - optional
1 1/2 pounds potatoes, cut into 1 inch chunks
1 tsp chili powder
1 tsp salt
1/4 tsp cayenne, optional
1/2 cup water

1) Clean and blanch the spinach in boiling water for 3 to 4 minutes, then drain in a strainer and leave to cool. When it is cool enough to handle, squeeze out any remaining liquid. If using baby spinach or frozen spinach this step can be omitted.

2) Heat the oil in a large pan over medium heat and fry the mustard seeds until they begin to splutter.

3) Add the sliced onion, crushed garlic, and chopped ginger and the red pepper, if you are using it. Fry for about 5 minutes, until the onions are soft, stirring occasionally.

4) Stir in the potatoes, chilli powder, salt and water and cook for 8 minutes, stirring occasionally and adding more water if the water cooks down. You should have just a little bit on the bottom of the pan creating steam, but not drenching the potatoes.

5) Add the spinach to the pan. If you omitted step 1, the volume of the spinach may overflow the pan. Let it cook down for a minute or two and add the rest. Cover and simmer for 10 to 15 minutes until the potatoes are tender. Add more water if necessary.

6) Serve with rice and plain yogurt.

The Bride Makes Vegetarian Curry: 1 Aubergine Curry

I've been cooking vegetarian curries frequently this summer. They are low in calories and high in wonderfulness. I'm posting my two favorite recipes. No pictures, unfortunately. One serving is 2 WW points with or without mushroooms and without peas. Add the peas and it's 4 WW points. Any which way, it's Core. And it's really really really good whichever way you do it.

Roasted Aubergine Curry

4 servings.

2 large aubergine (eggplants)
2 TBSP oil (more or less)
1/2 tsp black mustard seeds
2 onions, chopped
2 garlic cloves, finely chopped
1 TBSP fresh ginger, finely chopped
1 fresh red chili, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
14 ounce can diced tomatoes, or 2 cups fresh tomatoes
1/4 cup fresh cilantro, chopped
1 cup frozen peas, optional
2 cups sliced fresh mushrooms, quartered, optional

1) Apply about 1 TBSP of oil to the skins of the whole eggplants by rubbing it in with your hands. Prick the sides with a fork. Place in the oven at 400 degrees for about 30 minutes. When the aubergine is soft, it's done. Take it out and let it cool somewhat.

2) While the aubergine is cooling, heat the remaining TBSP of oil and add the black mustard seeds. Leave them for a minute or two until they start to sputter. Then add the chopped onion, garlic and chili pepper. Cook for about 5 minutes over medium heat, stirring occasionally until the onion is soft. Add the ginger, cumin, coriander, turmeric, cayenne and salt and stir through, allowing it to cook with the onions for another 2 or 3 minutes. Add the tomatoes and simmer for about 5 to 10 minutes.

3) While the tomatoes are simmering, return to the eggplant which is now cooled enough that you can handle it. Cut them in half lengthwise and scoop out the flesh into a bowl. Discard the skin (and therefore 1 TBSP of the oil. Neat, eh?). Mash the flesh as best you can.

4) When the tomatoes have simmered for a while, add the aubergine mash and, if you are using the mushrooms and/or peas, add them now, too. Mix well. Reduce heat and cook for about 20 mnutes. Then add most of the coriander and stir through. At this point you can leave it to simmer at a very low temp until you are ready to eat it.

5) Serve garnished with the rest of the coriander and rice.