Potato Curry from Cooking with Krishna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:*Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) (remove)*sweet yellow onion, raw (1 medium onion), 1 serving (remove)Garlic, 2 clove (remove)*Cumin (ground), 2 tsp (remove)Pepper, red or cayenne, .5 tsp (remove)Curry powder, 1 tbsp (remove)*Garam Masala, 1 tbsp (remove)Ginger, ground, 1 tsp (remove)Salt, 2 tsp (remove)Chickpeas (garbanzo beans), 1.5 cup (remove)*Peas, green, cooked, boiled, drained, with salt, 1 cup (remove)Almond Breeze Almond Milk, Unsweetened Vanilla, 16 oz (remove)
Place potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until tender, about 15 minutes. Do not over boil. Drain and remove from pan.
Heat the oil in a large skillet over medium heat. Stir in the onion and garlic and cook about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more.
Add the garbanzo beans, peas, and potatoes. Pour in the almond milk, and bring to a simmer, 15-20 minutes or until the milk begins to evaporate and the mixture thickens.
Serving Size: 1/6 of recipe
Number of Servings: 6
Recipe submitted by SparkPeople user RRISDEN.
Heat the oil in a large skillet over medium heat. Stir in the onion and garlic and cook about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more.
Add the garbanzo beans, peas, and potatoes. Pour in the almond milk, and bring to a simmer, 15-20 minutes or until the milk begins to evaporate and the mixture thickens.
Serving Size: 1/6 of recipe
Number of Servings: 6
Recipe submitted by SparkPeople user RRISDEN.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 338.1 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 10.6 g
- Protein: 9.0 g
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