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Potato & Vegetable Curry

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Submitted by CDLMBS

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YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
minced
½ 2.5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML TURMERIC
ground
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML GINGER
ground
0.6
TEASPOON ML DRY MUSTARD
1 1
DASH DASH RED PEPPER FLAKES
ground *
½ 7.5
TABLESPOON ML OLIVE OIL
1 237
CUP ML WATER
1 453.6
POUND G POTATOES
diced, unpeeled
1 237
CUP ML BROCCOLI FLORETS
chopped
1 1
EACH EACH CARROTS
sliced
¼ 1.3
TEASPOON ML SALT
½ 7.5
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 153 29% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 172mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 62% Vitamin C 44%
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
 

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