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Dry Potato Curry

Submitted by maybaby

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1

POUND POTATOES
red skins

1

X SALT
to taste *

2

TABLESPOONS VEGETABLE OIL

1

TEASPOON MUSTARD SEEDS

1

EACH ONIONS
finely

2

EACH GARLIC CLOVES

1

INCH PIECE GINGER ROOT
freshly grated *

1

EACH GREEN CHILI PEPPERS
seeded, chopped *

1

TEASPOON TURMERIC
ground

½

TEASPOON CAYENNE PEPPER

1

TEASPOON CUMIN
ground

¼

CUP GREEN BELL PEPPERS
strips

Directions

Cut Potatoes into ¾ inch chunks.

Cook potatoes in boiling salted water 6 to 8 minutes, until just tender.

Drain and set aside.

Heat oil in a large saucepan, add mustard seeds and onions.

Cook 5 minutes until onions are soft, but not brown.

Stir in garlic and gingerroot; cook 1 minute more.

Add cooked potatoes, chile, turmeric, cayenne and cumin.

Stir well.

Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.

Serve hot, garnished with bell pepper strips.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 163g (5.7 oz)

Amount per Serving

Calories 181 35% of calories from fat

% Daily Value *

Total Fat 7g 11%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 9mg 0%

Total Carbohydrate 9g 9%

Dietary Fiber 3g 12%

Sugars g

Protein 6g

Vitamin A 2% • Vitamin C 33%

Calcium 3% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium