Nutrition
Potato curry
Ingredients
- 2 tablespoonfuls of vegetable oil
- 1 medium yellow onion, diced
- 4 cloves of garlic, minced
- 4 teaspoonfuls of curry powder
- 1 ½ teaspoonfuls of paprika
- 1 teaspoonful of cayenne
- 2 teaspoonfuls of cumin powder
- ½ teaspoon of allspice
- 2 teaspoonfuls of fresh ginger, minced
- ½ teaspoon of black pepper
- 2 pounds potato peeled and cubed
- 15 oz chickpeas
- 1 cup vegetable broth
- 1 tablespoonful of lemon juice
- 14 oz diced tomatoes
- 14 oz coconut milk (415 mL), 1 can
- Rice, cooked, for serving
- Naan bread, for serving
- Fresh cilantro, chopped, for garnish
Preparation
-Heat oil in a large pot over medium heat until simmering.
-Add the onion and saute for about three minutes, until translucent.
-Add the garlic and saute for about two minutes, until fragrant.
-Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
-Add the potatoes and mix well until well-coated in spices.
-Add the chickpeas and stir to incorporate.
-Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
-Increase the heat and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
-Serve with cooked rice and naan and garnish with fresh cilantro.
Source:tasty.co/recipe
Health benefits of potatoes
Potato
Potatoes are a versatile root vegetable and a staple food in many households.
They are an underground tuber that grows on the roots of the plant.
Potatoes are relatively cheap, easy to grow and packed with a variety of nutrients.
-Improve Blood Sugar Control
-May improve Digestive Health
-Naturally Gluten-Free
-Potatoes contain antioxidants
-Potatoes can be satiating
-Potatoes contain Glycoalkaloids
-Regulates blood pressure
Helps calm you down
Improve brain health
Source: food.ndtv.com
Nutrition
Benefits of Tamarind Juice
Tamarind juice is particularly abundant in vitamin C, which is important for a strong immune system, healthy skin and wound healing.
Additionally, tamarind provides significant amounts of B vitamins like thiamin, riboflavin and niacin, as well as essential minerals like potassium, magnesium, and iron.
– Antioxidant properties
Tamarind contains potent antioxidants, such as polyphenols and flavonoids, which combat harmful free radicals in the body. This oxidative stress reduction can help prevent cell damage and lower the risk of chronic diseases, including cancer.
-Digestive health
Tamarind contains dietary fibre and natural laxatives that promote regular bowel movements, alleviate constipation and improve overall gastrointestinal health.”
– Heart health
Regular consumption of tamarind juice may have a positive impact on cardiovascular health. It can help lower cholesterol levels due to its high fibre content and antioxidants, reducing the risk of heart disease.
– Anti-inflammatory properties
Tamarind juice does a great job in curbing inflammation in the body. High in anti-inflammatory compounds such as polyphenols and bioflavonoids, this property makes it potentially beneficial for individuals suffering from conditions like arthritis or chronic inflammatory diseases.
– High magnesium content
Tamarind is rich in magnesium- 110 mg per 120 g of pulp. This simply concludes that drinking tamarind is a convenient way to meet your daily magnesium requirements. It plays an important role in the formation of bones, regulates heart rhythm, and contraction of muscles, and keeps blood sugar levels under check.
Source; Healthshots.com
Nutrition
Tamarind drink (Saamia)
Ingredients
• 100 grams of tamarind seed (peeled including seeds)
• Water
• 50 grams of ginger
• 2 grams of alligator pepper
• 3 grams of cloves
• Sugar to taste
Preparation
• Peel and wash ginger, cloves, alligator pepper and blend.
• Soak tamarind overnight (optional)
• Boil water and pour over tamarind
• Soak for several hours
• Mash the mixture for the pulp to come off the seeds
• Add grounded or blended spices to the mixture
• Add water and boil for 30 minutes
• Put off fire and allow to cool
• Sieve and strain to get rid of particles (spices and pulp)
www.thespectatoronline.com
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