Curried Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
medium |
onion -- sliced thin |
|
4 |
medium |
potatoes -- peeled and cubed |
|
1/2 |
cup |
plain low-fat yogurt |
|
2 |
teaspoons |
salt free curry powder |
|
2 |
teaspoons |
Dijon mustard |
|
1/2 |
teaspoon |
salt |
| Place potatoes and onions in a large saucepan and cover with water. Bring to a boil and cook 20 to 25 minutes or until fork tender. Drain |
| Mix yogurt, curry powder, salt and Dijon mustard in a small saucepan and heat until boiling. |
| Pour sauce over potatoes and onions and stir to coat.
Makes 4 servings. |
| Per Serving: 128 Calories; 1g Fat (5.1% calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 327mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |