Spicy Potato Curry

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8-10

Ingredients

2 pounds Potatoes, cubed
3 quarts Vegetable broth
2 tablespoons Vegetable oil
1 cup Onions, small dice
3 cloves Garlic, minced
1 teaspoon Cumin
1 teaspoon Cayenne
4 teaspoons Curry powder
4 teaspoons Garam Masala
1 ounces Fresh ginger root, peeled and minced
1 teaspoon Salt
1 -15 ounces can Tomatoes, canned, diced
1 – 15 ounces can Garbanzo beans, rinsed, drained
1-15 ounces can Green peas, rinsed, drained or 1 ½ cups Green peas, frozen, thawed
1 – 14 ounces can Coconut milk, canned

Preparation

1. Boil potatoes in vegetable broth just until tender. Drain and reserve vegetable broth. Set aside potatoes and broth until step four.
2. Heat oil in skillet, stir in onion and garlic and cook until translucent.
3. Add cumin, cayenne, curry, Garam Masala, ginger and salt to the onions and garlic. Cook for 2 minutes.
4. Add tomatoes, beans, peas, potatoes and coconut milk to the skillet. Barely cover with some of the reserved vegetable broth. Stir to combine and simmer for 10 minutes.
5. Serve by itself or over rice.

Nutrition information

Calories: 281 Total Fat: 13g Saturated Fat: 8g Monounsaturated Fat: 1.2g Polyunsaturated Fat: 1.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 40g Fiber: 8g Total Sugar: 5g Protein: 9g Sodium: 96mg Vitamin A: 22μg Vitamin C: 17mg Calcium: 44mg Iron: 3.6mg Folate: 54μg