Canadian Silver Medalist Heather Moyse was buoyed by potatoes from her native Prince Edward Island during her recovery from hip surgery in late 2012 and her comeback Silver Medal performance with Canada’s Women’s Rugby Sevens team at the World Cup in Moscow last summer. Some even say eating PEI potatoes helped Heather and her partner Kaillie Humphries win Olympic Gold in bob sleigh at the 2014 winter games in Sochi.
Prince Edward Island, a small agricultural island off Canada’s eastern coast, is famous for both its seafood and its potatoes. With 330 potato growers on the island and red, sandy soil that’s high in iron, PEI potatoes are a healthy food. One potato contains 45% of your daily Vitamin C, more potassium than a banana and just 110 calories.
Heather and her partner have often been called ‘Steak and Potatoes’ as Kaillie is from Alberta and Heather from PEI. The Summerside, PEI native is truly ‘powered by PEI potatoes’ and is the perfect brand ambassador for the province, quick to point out that potatoes offer slow-burn carbohydrates that fuel her tough training days. Admittedly not a talented cook herself, Heather knows how to create simple, healthy meals using potatoes like this recipe for potato and vegetable curry.
Of course, if you don’t have access to potatoes from Prince Edward Island, feel free to substitute with other potatoes.
Recipe courtesy of PEI Potatoes www.peipotato.org
2 medium PEI White Potatoes, large dice (or other thin-skinned variety)
1 tbsp (15 ml) Vegetable Oil
1 medium Onion, thinly sliced
1 Bay Leaf
1/2 tsp (2 ml) Ginger Powder
1 tsp (5 ml) Curry Powder
1/2 tsp (2 ml) Chili Powder
3 cups (750 ml) Vegetable Stock
1cup(250ml) Turnip, large dice
2 Carrots, large dice
2 Plum Tomatoes, large dice
1 cup (250 ml) Cauliflower, small florets
½ Green Pepper, large dice
1 cup (250 ml) Peas, fresh or frozen
to taste Salt & Pepper
1. Heat a large pot over medium-high heat; add oil.
2. Add onion and green pepper and cook for 5 minutes; stir in spices and cook for 1 minute.
3. Add vegetable stock, potatoes, turnip, carrots and stir.
4. Cover and bring to a boil; reduce heat and simmer for 10 minutes.
5. Add cauliflower; continue to simmer for 5 minutes or until tender.
6. Add peas and tomatoes and cook 1 to 2 minutes.
7. Season with salt & pepper; serve immediately.
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