SPICED POTATOES AND SPINACH
Steps:
- In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
- Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
- For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
- For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
- For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;
INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT
In this quick meal, sautéed spinach flecked with ginger, chile and garam masala are paired with eggs and used to top toasted pitas spread with turmeric yogurt. The pitas were chosen for their uniform size, but naan or flatbread would work equally well; you want something sturdy to stand up to the moisture of the yogurt and spinach. An olive oil-fried egg tops this dish, but if you prefer poached have at it - that runny yolk is a key element.
Provided by Colu Henry
Categories brunch, dinner, lunch, quick, weekday, weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Mix the yogurt and turmeric in a small bowl, season with salt and set aside. Toast the pitas on a sheet pan in the oven until they're warmed through and beginning to crisp, about 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ginger, garlic and chile and cook until softened, about 1 to 2 minutes. Stir in the garam masala and cook until fragrant, about 30 seconds more. Begin adding in the spinach by the handful, tossing it frequently to encourage wilting. Gradually add more as it cooks down, about 6 to 8 minutes total. Season with salt.
- While the spinach cooks, heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the undersides are crispy and the yolk is still runny, about 3 to 4 minutes.
- Spread the turmeric yogurt on the toasted pitas and top each with spinach and then a fried egg. Scatter cilantro over the top, if using, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams
CHEAT'S SPICED SPINACH, TURMERIC & POTATO PILAF
Make this aromatic spiced spinach, turmeric and potato pilaf to warm you up on a cold winter'S evening. Serve with fruity mango chutney and yogurt
Provided by Esther Clark
Time 40m
Number Of Ingredients 15
Steps:
- Bring a pan of salted water to the boil. Add the potatoes and cook for 6-7 mins. Drain and leave to steam-dry.
- Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, spices and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.
- Serve the pilaf in bowls, scattered with the chilli, and the chutney and coconut yogurt on the side.
Nutrition Facts : Calories 670 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.22 milligram of sodium
INDIAN SPICED SPINACH WITH POTATOES
This recipe is from Mridula Baljekar's 30 Minute Vegetarian Indian Cookbook. The leftovers make a great omelet filling, or eaten cold in a wrap. I usually forgo the dried chiles, and use a comparable amount of red pepper flakes.
Provided by Chef Edlear
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat. When it's hot, add in the mustard seeds. When they start popping, add in the cumin seeds, then the chile/red pepper flakes. Stir for a few seconds. ( I sometimes have trouble with getting my mustard seeds to pop. I always suspect that it has to do with their age, but I'm only guessing there. If they don't pop in a reasonable amount of time, I just proceed. It's never affected the flavor of the finished dish).
- Add the onion, garlic and green chile if you're using one. Stir fry these for 5 minutes, adjusting the heat down partway through the fry time.
- Add the potatoes and increase the heat a little. Stir fry for 5 minutes, then cover, turn the heat back down a bit, and cook for 4 minutes. I lift the lid and give them a quick stir halfway through this time. The potatoes and onion will be starting to brown at this point.
- Stir in the salt and spices. Reduce the heat to low, cover the pan and continue to cook for 10 minutes. Give a quick stir after the first 5 minutes.
- Add the spinach and increase the heat. Stir in the spinach as it wilts, then cover pan again, reduce heat again and let cook for another 7 minutes.
- Remove the lid and test one of the potatoes, they should be cooked through at this point. (if not, recover and cook a bit longer) Reduce the heat a little and continue cooking to evaporate any remaining juices from the spinach. Stir frequently during this time to avoid sticking.
SPICY QUINOA AND SPINACH PULAO (PILAF)
This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!
Provided by charisma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
- Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.
Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g
SPICED SPINACH & POTATO PASTY PIES
Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney
Provided by Barney Desmazery
Categories Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep frying pan that has a lid or in a large saucepan over a medium heat. Cook the cumin seeds in the oil for a few seconds until they start to crackle, then stir in the ginger and garlic, and cook for a minute more. Mix in the curry powder and cook for another minute. Stir through the potatoes until completely coated in the spice mix and cook for 4 mins.
- Pour about 75ml water over the potatoes and season with salt. Put the lid on and cook over a medium-high heat for 6-8 mins, until the potatoes are just cooked and most of the water has been absorbed. Add the spinach, cover the pan and cook for a minute. Remove the lid and cook for another 5 mins until the spinach is completely wilted and there's no liquid in the pan. Turn off the heat and season with the garam masala. Leave to cool. Will keep chilled for up to two days.
- To assemble the pies, mix the egg with the turmeric and a pinch of salt in a bowl and set aside. Roll the pastry out on a lightly floured surface to the thickness of a pound coin and cut out four circles about 12cm wide, arranging them on a baking tray lined with baking parchment. Put a quarter of the potato mixture into the middle of each pastry circle, leaving a border. Re-roll the pastry offcuts, then cut out four more circles, about 8cm wide. Brush the borders of the larger pastry circles with the spiced egg, then drape the smaller circles over the potato filling. Pinch the borders to seal. Brush the pies with more of the spiced egg and scatter over a pinch of cumin seeds. Will keep frozen for up to two months. Defrost fully before baking.
- Heat the oven to 220C/200C fan/gas 7 and bake the pies for 30-35 mins until deep golden. Leave to cool a little, then enjoy warm or leave to cool completely and eat like a pasty with mango chutney or lime pickle. Will keep chilled for two days in an airtight container.
Nutrition Facts : Calories 827 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
EASY POTATO AND SPINACH CURRY
This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.
Provided by Andtototoo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the potatoes in salted water until very tender.
- Drain and set aside.
- In a large dutch oven put the oil, mustard seeds, and cumin seeds.
- Heat over high heat until the mustard seeds have popped for a few seconds.
- Quickly stir in the garlic.
- Reduce heat to medium.
- Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
- If the spinach is still half frozen, that doesn't matter, just add it anyway.
- Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
- When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
- Turn off heat and sprinkle with lemon juice.
- Gentle stir.
- Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.
Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6
More about "cheats spiced spinach turmeric potato pilaf recipes"
PILAF WITH SPINACH AND GARLIC | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CREAMY SPICED POTATO AND SPINACH CURRY RECIPE
From deliciousmagazine.co.uk
CHEESY SPINACH RICE PILAF | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPINACH AND POTATO CURRY - TEA FOR TURMERIC
From teaforturmeric.com
5/5 (62)Calories 330 per servingCategory Main Course
POTATO AND BASMATI RICE PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
TURMERIC SPICED RICE PILAF | BEETS & BONES
From beetsandbones.com
MOROCCAN FREEKEH PILAF WITH GOLDEN RAISINS AND APRICOTS
From rachelcooks.com
ONE POT PILAF RECIPE WITH SPINACH AND LEMON - FOOD NEWS
From foodnewsnews.com
EASY SPINACH RICE PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICED SPINACH AND POTATO FRITTER | RNZ RECIPES
From rnz.co.nz
THOMASINA MIERS’ RECIPE FOR SPICED TURMERIC CHICKEN BAKE WITH …
From theguardian.com
TURMERIC SPICED SPINACH AND RICE POTATO SOUP | SURREYFARMS. A …
From surreyfarms.net
INDIAN SPICED SPINACH WITH POTATOES - PLAIN.RECIPES
From plain.recipes
CRISPY TURMERIC ROASTED POTATOES - THE FITCHEN
From thefitchen.com
INDIAN SPICED SPINACH OR SAAG RECIPE | CHRIS KRESSER
From chriskresser.com
KETO SPINACH RICE PILAF - TASTES LOVELY
From tasteslovely.com
SPICY GOAT CURRIED RICE PILAF RECIPE - RECIPES.NET
From recipes.net
SPICED POTATO AND SPINACH – DELISHHOMECOOK.COM – EAT MORE …
From delishhomecook.com
ONE POT TURMERIC, VEGETABLE & SPINACH RICE PILAF - GREEN ISLE
From greenisle.ie
ONE POT PILAF RECIPE WITH SPINACH AND LEMON - KLARA`S LIFE
From klaraslife.com
CHEESY QUINOA PILAF WITH SPINACH RECIPE - RECIPES.NET
From recipes.net
TURMERIC SPICED ONION AND POTATO CURRY | SURREYFARMS. A SERENE …
From surreyfarms.net
GOLDEN TURMERIC PILAF — WITH HEALTH & GRATITUDE
TURMERIC-SPICED MUSHROOM PILAF - MEALPLANNERPRO.COM
From mealplannerpro.com
SPICED CHICKPEA SWEET POTATO PILAF | TILDA
From tilda.com
SPICY SPINACH WITH POTATO RECIPE | ALOO PALAK | RECIPE | RECIPES, …
From pinterest.com
SPICY POTATO SALAD RECIPE WITH SPINACH - HEALTHY LIFE TRAINER
From healthylifetrainer.com
MELT-IN-YOUR-MOUTH TURMERIC POTATOES RECIPE - SAVORY …
From savoryspin.com
THE BEST VEGETARIAN INDIAN SWEET POTATO PILAW RECIPE | FOODAL
From foodal.com
SPICED POTATO PILAF RECIPE BY NATURAL.FOODIE | IFOOD.TV
From ifood.tv
INSTANT POT SPICED RICE PILAF WITH SWEET POTATOES AND POMEGRANATE
From americastestkitchen.com
SPICED POTATO AND SPINACH PATTIES — YUMMY YATRA
From yummyyatra.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love