1. In large nonstick skillet over medium heat, saute onion until transparent. Add garlic, curry powder, ginger and salt; cook, stirring, 2 minutes. 2. Add tomato, peas, potatoes, yogurt and cayenne pepper. Cook, stirring, 2 to 3 minutes, or until all ingredients are heated through. Sprinkle with cilantro. Gail Shermeyer
2 grated fresh ginger -- (up to 2)
3 chopped cilantro -- (up to 2)
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 1.5g8%
- Cholesterol 2.2mg1%
- Sodium 2459.1mg103%
- Total Carbohydrate 35.6g12%
- Dietary Fiber 5.4g22%
- Sugars 7.2g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
34inch, about, cayenne, chopped, clove, cooked, curried, curry, cut, dice, diced, frozen, indian, medium, minced, nonfat, oil, onion, optional, parsley