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Potato Recipe

Potato Recipe recipe image
This vibrant vegetable stir-fry centers on tender diced potatoes and crisp broccoli, carrots, zucchini, and green beans. The dish is seasoned with earthy turmeric and a gentle kick of Asian chili powder, creating a warm, aromatic flavor profile that is both comforting and invigorating. The vegetables retain a pleasant crunch while absorbing the savory spices, resulting in a texturally interesting meal. It is an excellent choice for weeknight dinners when you need something quick, healthy, and satisfying. Simple to prepare with common pantry staples, this vegan-friendly main dish offers a wholesome balance of nutrients and bold, home-style flavors that the whole family will enjoy.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 63.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant vegetable stir-fry centers on tender diced potatoes and crisp broccoli, carrots, zucchini, and green beans. The dish is seasoned with earthy turmeric and a gentle kick of Asian chili powder, creating a warm, aromatic flavor profile that is both comforting and invigorating. The vegetables retain a pleasant crunch while absorbing the savory spices, resulting in a texturally interesting meal. It is an excellent choice for weeknight dinners when you need something quick, healthy, and satisfying. Simple to prepare with common pantry staples, this vegan-friendly main dish offers a wholesome balance of nutrients and bold, home-style flavors that the whole family will enjoy.
Ingredients
  • 1/4 pound (100 g) fresh green beans,
  • 1 Small zucchini (about 1/4 lb/125 g) ,
  • 1 Carrot, peeled and diced (about
  • 3/4 Cup/112 g)
  • 1 Small potato, peeled and diced
  • 1 cup (100 g) broccoli florets or 1 cup
  • 1/2 teaspoon Ground turmeric
  • 1 teaspoon Asian chili powder or
Directions
  1. 1
    Trim the ends off the green beans and cut them into 1-inch pieces.
  2. 2
    Peel the zucchini and carrot, then dice them into small, uniform cubes.
  3. 3
    Peel the small potato and dice it into pieces similar in size to the other vegetables.
  4. 4
    Heat a large skillet over medium-high heat with a splash of oil.
  5. 5
    Add the diced potatoes and carrots first, as they take longer to cook, and saut&# 195;© for 5 minutes.
  6. 6
    Add the zucchini, green beans, and broccoli florets to the skillet.
  7. 7
    Sprinkle the turmeric and Asian chili powder over the vegetables and toss to coat evenly.
  8. 8
    Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and vegetables are crisp-tender.
  9. 9
    Taste and adjust seasoning with salt and pepper if desired, then serve immediately.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 63.6kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 70.5mg3%
Total Carbohydrate 13.7g5%
Dietary Fiber 4.2g17%
Sugars 3.8g
Protein 3.3g7%

* 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: potato, vegetables, stir-fry, vegan, turmeric, chili powder, broccoli, carrot, zucchini, green beans, healthy, main dish, quick dinner, plant-based, spiced, savory, easy, budget, family meal, gluten-free
Read it online: https://www.chefs-mate.com/recipe/potato-recipe-94/