Potatoes and Peas Curry

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  new potatoes -- red or Yukon gold

1

  cup

  frozen peas -- defrosted

1

  small

  sweet onion -- diced

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced

2

  tablespoons

  unsalted butter

2

  tablespoons

  all-purpose flour

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1

  teaspoon

  homemade curry powder -- see recipe

1/2

  cup

  fat free evaporated milk

Cut potatoes in half if small or quarters if larger. Place in boiling water and boil for 10 minutes or until tender.

Melt butter in large saucepan. Add onion and cook until starting to brown.

Add garlic, ginger, curry powder, salt, and pepper. Cook for 30 seconds.

Add flour and cook for 30 seconds.

Add milk and stir to combine. Heat to boiling and cook until starting to thicken.

Reduce heat to simmer. Add peas and potatoes. Cook until heated through.

Makes 6 servings.

Per Serving: 295 Calories; 4g Fat (24.6% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Return to Vegetables

Return to Vegetarian