• Vegetable Curry

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 270
    Total Fat 8 g
    Saturated Fat 2 g
    Sodium 503 g
    Total Carbohydrate 46 g
    Dietary Fiber 8.5 g
    Protein 9 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 teaspooons
    Small white onion, chopped ½
    Garlic clove, minced 1
    Curry powder 1 tablespoon
    Cumin 1 teaspoon
    Crushed red pepper (depending on taste) 1/8-¼ teaspoon
    Red bell pepper, chopped 1
    Low-fat milk ½ cup
    Low-fat sour cream 2 tablespoons
    Russet potato, peeled and cut into ½-inch cubes 1
    Diced tomatoes, drained 1 14.25-ounce can
    Carrot, thinly sliced 1
    1. 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.
    2. 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.

    Exchanges4 vegetables; 1 fat; 1 starch

    Side Suggestions: Basmati Rice

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