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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil (the recipe says virgin olive oil I must add). | 2. Saute the onione till translucent. | 3. Add the ginger and garlic and saute Add the spices and cook over medium heat for 2-3 mins stirring now and then Add the spinach, potatoes and coconut and stir till the spinach has wilted. | 4. Take care not to overcook the spinach. | 5. Pour in the stock and heat until it boils. | 6. Lower the heat and simmer for 15 mins till the potatoes are well cooked. | 7. Take off fire. | 8. Cool. | 9. Blend in a mixer until smooth. | 10. Return to the vessel and re cook. | 11. adjust the consistency to what you like (thick or thin). | 12. (add water or stock if need be) Serve in bowls with a swirl of the yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby spinach	450	g	washed chopped	400.5	0.0	89.1	2.25
potato	175		peeled cubed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
cumin powder	2	teaspoons		400.5	0.0	89.1	2.25
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
coconut	50	g	grated desiccated	177.0	7.615	1.665	16.745
vegetable stock chicken	1 1/2	1/2		400.5	0.0	89.1	2.25
gingerroot	1		chopped	400.5	0.0	89.1	2.25
salt black pepper			ground	400.5	0.0	89.1	2.25
natural yoghurt				400.5	0.0	89.1	2.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.