Heat oil in large skillet over medium heat. Add onions: cook 8 to 10 minutes, stirring often, until onions are soft and lightly browned. Mix in curry powder; cook and stir l minute. Mix in flour, then whisk in broth. Increase heat to high; bring to boil. Mix in potatoes; return to boil. Cover, reduce heat to medium and cook 15 to 20 minutes, stirring occasionally, until potatoes are just tender and sauce is thickened. Mix in peas beans and coconut milk; heat through. Season with salt and pepper. Serve with accompaniment Nutrition per serving: 308 cals, 7g fat, 18% cff. Reprinted in Riverside Press Enterpise. No primary source was cited. NOTES : This potato curry is easy to prepare -- it takes about 10 minutes to assembly and 30 minutes to cook and serve. Recipe by: Associated Press 4/7/99
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (424g)|
|Recipe Makes: 4|
|Calories from Fat: 85 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 678.7mg||23 %|
|Potassium 924.5mg||24 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 45.8g|
|Protein 9.4g||13 %|
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Calories per serving: 330
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What would you serve with this? Link in another recipe
aiméecrosleyReally quick and easy to make, I used homemade guyanese curry powder and added a green chilli and garlic as I like my curries quite strong-flavoured, I also substituted the peas for cubed courgette as we have a glut of them at the moment! Don't be put off by the first review, as long as you add the flour when the onions are quite dry and add the broth/stock slowly it makes a nice thick sauce. This is a good way to use up potatoes and randomn veg; also you don't have to spend ages hunting through the spice jars as you only need curry powder.4y ago
valdid_shawA very mild dish which all the family can enjoy. I'd describe this as a very westernised interpretation of the curry. My three and five-year-old's liked it, probably due to its lack of hot spices, and I feel this is a sound dish through which to introduce to them the delights of curry. On the flipside, this won't appeal to Indian curry conosieurs, who may find it too base. But budding chefs wanting to get into curry could use this dish as a starting point to experiment with, perhaps by introducing a few of the usual suspects first (garam masala, cumin, coriander, garlic, ginger etc), or by playing with the order in which ingredients are added to the pot. Certainly something I would stir up again for a family meal as it was highly enjoyable, although I'd be looking for something a little more adventurous if I was looking to impress dinner guests. Thank you.6y ago