May 12, 2009: Recipe for Chakee
Okay, after such a depressing entry last time, I thought you might want a recipe that is a favorite in our house. I love it because it is extremely deceptive in its fat content--as long as you don't eat the "gravy" that's left on your plate. Here it is, modified to make it more nutritious and healthy:
Potato Chakee
4 servings
35 minutes
1 pound potatoes
3 T. olive oil
2-3 onions, sliced
1 T. curry powder
2/3 C. hot water
Wash potatoes well and cut into large, bite-sized pieces. Heat oil in saucepan, fry sliced onions until limp, then stir in curry powder. Add potatoes, cook 10-15 minutes. Then add the hot water and simmer until potatoes are quite tender. While you can eat the thickened starch part of the gravy, don't eat the oil that separates out onto the plate. (Seen around the edges of the plate in the photo.)
The great thing about this modified recipe is that it:
- preserves more of the nutrients in the onions
- keeps the mineral-filled potato peels (and makes them palatable to those who are bothered by them)
- uses good-for-your-heart-and-veins olive oil
- adds some flavor without salt
- isn't too spicy for those who are bothered by hot food
- contains a little turmeric, the latest "fad" spice that's good for you
- uses potatoes, an alkaline food
We eat it as an entree and love it.