Penut and Potato Curry

Name: Penut and Potato Curry Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 3 tablespoons oil; 3 cloves garlic finely chopped; 2 teaspoons ground coriander; 1 teaspoons ground cumin; pinch of nutmeg; pinch of cinnamon; 2 onions chopped; 1.5 kg (3lb) potatoes cubed; 3/4 cup (125g) dry roasted peanutes chopped; 500g (1lb) riple tomatoes chopped; 2 teaspoons finely grated lime rind; 2 tablespoons lime juice; coriander leaves and roughly chopped peanuts to garnish

Minutes to Prepare: 30
Minutes to Cook: 90

Number of Servings: 4

Ingredients

3 tablespoons oil3 cloves garlic, finely chopped2 teaspoons ground coriander1 teaspoons ground cuminpinch of nutmegpinch of cinnamon2 onions, chopped1.5 kg (3lb) potatoes, cubed3/4 cup (125g) dry roasted peanutes, chopped500g (1lb) riple tomatoes, chopped2 teaspoons finely grated lime rind2 tablespoons lime juicecoriander leaves and roughly chopped peanuts to garnish

Directions

1 Heat the oil in a large, deep pan or wok and stir-fry the garlic, and spices over low heat for 3 minutes, or until very fragrant. Add the onion, and cook for another 3 minutes.

2 Cube the potatoes. Add to the pan, tossing to coate with the spice mixture. Add 1/2 cup (125ml) water, cover and cook over low heat for 10 minutes, stirring regularly.

3 Add the peanuts and tomato, uncover, and simmer for 1 hour 10mins, stirring occassionally.

4 Season with rind, juice and salt & pepper. Garnish with coriander and chopped peanuts.

Number of Servings: 4

Recipe submitted by SparkPeople user MISSMMURPHY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 273.9
Total Fat: 23.8 g
Cholesterol: 0.0 mg
Sodium: 3.7 mg
Total Carbs: 11.4 g
Dietary Fiber: 3.2 g
Protein: 7.3 g

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