Heat up winter with spicy foods

As polar vortexes come and go (and come again), it’s natural to crave a little heat. If you can’t escape to the Caribbean, try warming yourself up from the inside-out with a spicy meal. Incorporating some heat into your dinner can add a necessary sizzle to cold winter nights. And the best part is that while spicy foods taste delicious (in our opinion, at least!), they’re also great for your health.

To get you started, we found a tasty recipe that has a healthy dose of spice. Feel free to customize it depending on how much heat you can handle. Have a spicy dish you can’t get enough of? Let us know in the comments!

Vegan Potato Curry

Ingredients

  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 1 teaspoon salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can light coconut milk

Directions

  • Place potatoes in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce heat to medium-low. Cover the pot and simmer until potatoes are just tender, about 15 minutes. Drain and allow to steam-dry for a minute or two.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about five minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger and salt; cook for two more minutes. Add the tomatoes, garbanzo beans, peas and potatoes. Pour in the coconut milk and bring to a simmer. Simmer five to 10 minutes before serving.

Nutritional Information (Makes 6 servings)
Per serving: 347 calories; 10.3g total fat; 904mg sodium; 54g carbohydrates; 10.4g fiber; 9.6g protein     

Recipe inspired by AllRecipes.com.

Photo credit: Delphine Ménard

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