Vegetable CurryEn Español (Spanish Version)
Serving Size½ of recipeCalories
8 gSaturated Fat2 gSodium
503 gTotal Carbohydrate
46 gDietary Fiber8.5 gProtein
9 gServings2IngredientsMeasuresOlive oil2 teaspooonsSmall white onion, chopped½Garlic clove, minced1Curry powder1 tablespoonCumin1 teaspoonCrushed red pepper (depending on taste)1/8-¼ teaspoonRed bell pepper, chopped1Low-fat milk½ cupLow-fat sour cream2 tablespoonsRusset potato, peeled and cut into ½-inch cubes1Diced tomatoes, drained1 14.25-ounce canCarrot, thinly sliced1DirectionsHeat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3-4 minutes, until tender. Stir in curry powder, cumin, crushed pepper, and bell pepper, and continue cooking for 3 minutes.Add milk and sour cream to skillet and bring to a boil. Add potatoes, tomatoes, and carrot, and reduce to a simmer. Cover and simmer about 30-50 minutes, stirring occasionally, until potatoes are tender and cooked through.
4 vegetables; 1 fat; 1 starch
Side Suggestions: Basmati Rice