Spicy Potato Curry/Vegetable Masala
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 336.3
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 887.1 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 8.6 g
- Protein: 9.1 g
View full nutritional breakdown of Spicy Potato Curry/Vegetable Masala calories by ingredient
Introduction
Allrecipes.com 63% Vitamin C, 16% Calcium, 20% Iron, 40% B-6, 11%B-12, 16% Vitamin A-- Check the recipe details because this is chock full of vitamins and minerals. Allrecipes.com 63% Vitamin C, 16% Calcium, 20% Iron, 40% B-6, 11%B-12, 16% Vitamin A-- Check the recipe details because this is chock full of vitamins and minerals.Number of Servings: 4
Ingredients
-
2 potatoes, cubed ~1/2in.
1T vegetable oil
2 cloves garlic, minced
1/2 yellow onion, diced
1t cumin, ground
3/4t+ cayenne, ground
2t curry powder (http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe/index.html, I used pre-ground spices)
2t garam masala (http://allrecipes.com/recipe/easy-garam-masala/)
1/2 inch ginger root, minced (use a microplane!)
1t salt
7.25 oz tomatoes, cut how you like them
7oz (210g) garbanzo beans/chickpeas, cooked, drained, rinsed
7ox (210g) peas (nutrition info for canned)
7oz lite coconut milk
Tips
I used halved grape tomatoes, which made it brighter than canned diced tomatoes. I think using frozen peas would reduce the sodium and add another color. I might also try it leaving the 1t salt out. Whoever makes this next should do a makeover! :)
My prep time includes making my own garam masala and curry blends.
Directions
Cook potatoes in boiling water until just cooked through. We'll cook them some more later and don't want it to fall apart. Move on to the next paragraph while keeping an eye on them. Once they're cooked, drain and throw in the chickpeas/garbanzo beans, peas, and tomatoes.
Heat 1T olive oil. Start on next paragraph, and once hot, add garlic and onion, stirring occasionally.
Meanwhile, assemble all the aromatics in the third grouping of the ingredient list. Once the onion is translucent, add these to the onion and garlic, continually stirring to break up ginger, combine spices, and coat everything in the pan. Continue for a couple of minutes until the spices have 'bloomed'-- released their smell.
Add in pot of potatoes, chickpeas/garbanzo beans, tomatoes, and peas. Stir quickly to coat. Pour in coconut milk. Stir to combine. Simmer about 10min.
Serve with a little rice or skim milk to counter the spiciness!
Serving Size: 4 servings, about a heaping 1 1/3c each
Heat 1T olive oil. Start on next paragraph, and once hot, add garlic and onion, stirring occasionally.
Meanwhile, assemble all the aromatics in the third grouping of the ingredient list. Once the onion is translucent, add these to the onion and garlic, continually stirring to break up ginger, combine spices, and coat everything in the pan. Continue for a couple of minutes until the spices have 'bloomed'-- released their smell.
Add in pot of potatoes, chickpeas/garbanzo beans, tomatoes, and peas. Stir quickly to coat. Pour in coconut milk. Stir to combine. Simmer about 10min.
Serve with a little rice or skim milk to counter the spiciness!
Serving Size: 4 servings, about a heaping 1 1/3c each