Spinach curry with lotus root

spinach lotus curry platedIt seems like the recent typhoon activity ushered in some cooler weather here in Okinawa. It’s a welcome change from all the heat. Warming soups and stews are particularly good during the changing weather. They’re also great for balancing vata.

I picked up some Okinawan spinach, or handama, this week. Handama has a beautiful purple color on one side the leaf. It can be eaten raw or cooked. It’s got a pleasant and mild taste. I also found fresh lotus root, known as renkon in Japanese. It’s easy to find packaged renkon in the local Japanese stores, but this is the first time I’ve been able to use it fresh. It’s cooling and great for the liver. Continue reading