Penut and Potato Curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Penut and Potato Curry calories by ingredient
Number of Servings: 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
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.
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.