Vegetable Curry
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories270Total Fat8 gSaturated Fat2 gSodium503 gTotal Carbohydrate46 gDietary Fiber8.5 gProtein9 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresOlive 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 sliced1
  • Directions
  • Heat 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.

  • Exchanges
    4 vegetables; 1 fat; 1 starch

    Side Suggestions: Basmati Rice

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