Potato & Vegetable Curry
.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
turmeric
ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
dry mustard
|
|
| 1 | dash |
red pepper flakes
ground |
*
|
| ½ | tablespoon |
olive oil
|
|
| 1 | cup |
water
|
|
| 1 | pound |
potatoes
diced, unpeeled |
|
| 1 | cup |
broccoli florets
chopped |
|
| 1 | each |
carrots
sliced |
|
| ¼ | teaspoon |
salt
|
|
| ½ | tablespoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
dry mustard
|
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 7.5 | ml |
olive oil
|
|
| 237 | ml |
water
|
|
| 453.6 | g |
potatoes
diced, unpeeled |
|
| 237 | ml |
broccoli florets
chopped |
|
| 1 | each |
carrots
sliced |
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
curry powder
|
|
Directions
Put first 8 ingredients into pan and sauté.
Add in more oil, water and potato.
Fry, stirring often to coat potatoes with seasonings. When potatoes are almost tender, add last 4 ingredients.
Cover and simmer until broccoliand carrots are tender. Serve with rice or pasta.
