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Vegetable Curry

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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

Directions

  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.
  • Exchanges

    4 vegetables; 1 fat; 1 starch

  • Side Suggestions: Basmati Rice