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Potato Curry

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Submitted by Mpho

.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

6 6
MEDIUM MEDIUM POTATOES
3 45
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CUMIN SEEDS
½ 2.5
TEASPOON ML MUSTARD SEEDS
1 5
TEASPOON ML TURMERIC
1 5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML CAYENNE PEPPER
2 473
CUPS ML WATER
1 237
CUP ML YOGURT, PLAIN
158
CUP ML GREEN PEAS
cooked

Directions

Peel potatoes and dice as evenly as possible.

Heat oil and add spices when warm.

Let simmer for 2 to 3 minutes, then add potatoes and stir well to coat with oil and spices.

Continue for 5 to 10 minutes so potato cubes are slightly crisp.

Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender.

Add yogurt and peas, heat for another 5 minutes and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 236 31% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 453mg 19%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 23%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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