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. |