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all information
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 |
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
- 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
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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