1. Combine potatoes, tomatoes, lentils, broth and curry powder. Bring to boil over high heat, stirring occasionally.
2. Cover, reduce heat and simmer till most of the liquid is absorbed and potatoes are tender to bite, about 20 min
3. Sprinkle with cilantro, add dollop of yogurt and salt.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.3mg||0 %|
|Sodium 25.1mg||1 %|
|Potassium 1544.9mg||41 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 29.4g||117 %|
|Sugars, other 46.1g|
|Protein 25.4g||36 %|
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Calories per serving: 411
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