Potato-Tomato Curry Recipe
Ingredients
| Water/Nonfat chicken broth / vegetable broth | 1⁄4 Cup (4 tbs) | |
| Onions | 2 , sliced | |
| Ground ginger | 1 Pinch | |
| Dried thyme leaves | 1 Teaspoon | |
| Dried marjoram leaves | 1 Teaspoon | |
| Chopped parsley | 2 Tablespoon | |
| Dried basil leaves | 1 Teaspoon | |
| Dried dill leaves | 1 Teaspoon | |
| Ground turmeric | 1⁄2 Teaspoon | |
| Chopped mushrooms | 2 Cup (32 tbs) | |
| Potatoes | 6 Small, quartered | |
| Tomatoes | 3 , thickly sliced | |
| Lemon juice | 1 Tablespoon | |
| Curry powder | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 967 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 130.7 mg5.4%
Total Carbohydrates 222 g74%
Dietary Fiber 40.8 g163.1%
Sugars 32.3 g
Protein 34 g68.4%
Vitamin A 141.6% Vitamin C 489.3%
Calcium 69% Iron 165.4%
*Based on a 2000 Calorie diet
Directions
Add onions, ginger, thyme, marjoram, parsley, basil, dill, and turmeric.
Cook and stir onions and spices for 5 minutes, adding liquid as needed.
Add mushrooms.
Cook and stir for 5 minutes.
Add potatoes.
Cook and stir for 3 more minutes, adding liquid as needed.
Add tomatoes and cook, uncovered, for 20 minutes.
Add lemon juice and cook for 5 to 7 minutes more or until potatoes are tender.
Chef
