Curried Potatoes

http://www.vegetariantimes.com/recipes/10637?printer=yes

Curried Potatoes
Vegetarian Times Issue: June 1, 2008 p.80 Member Rating:

Serve this dish on its own or with steamed rice.

Ingredient List Serves 8 1 2 3 4 3 3 1 3 1 2 1 1/2 Tbs. vegetable oil medium onions, diced (3 cups) cloves garlic, minced (1 Tbs.) large Yukon gold potatoes, peeled and cut into chunks carrots, peeled and cut into 2-inch pieces (1 cup) Tbs. Madras curry powder 15-oz. can black beans medium tomatoes, coarsely chopped (1 1/2 cups) cup low-sodium vegetable broth jalapeo chiles, seeded and finely chopped (1/4 cup) tsp. balsamic vinegar

Directions 1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes. 2. Add beans and their liquid, tomatoes, broth, jalapeo chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally. Nutritional Information Per SERVING: Calories: 282, Protein: 9g, Total fat: 4g, Saturated fat: 0.5g, Carbs: 55g, Cholesterol: mg, Sodium: 499mg, Fiber: 10g, Sugars: 9g Copyright 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

1 of 1

6/11/2011 5:52 PM