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Vegetable Curry

Adapted from CooksAid.com

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

Servings and Times TOP

Servings

Ingredients and Preparation TOP

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

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