Try this Easy Curried Vegetables recipe, or contribute your own.
Suggest a better descriptionThe Whole Foods Bible by Chris Kilham Serve with Millet with Easy Curried vegetables. Make extra and place in pita sandwiches for brown bag lunches. Peel the potatoes and cut into bite-size pieces.Rinse potatoes well to remove starch and drain well. Dry potatoes. Dice the onion. Heat the oil in a large skillet. Add the onion and carrots and saute over medium heat for 5 minutes. Add the potatoes, curry powder and basil and saute another 5 minutes. Add the water bring to a boil and reduce heat to low. Cover and cook for 10-15 minutes, until the potatoes are tender but not overcooked. Stir in the yogart and peas and heat through over low heat. When heated, add the dissolved arrowroot powder. Cook for a minute or two until thickened. Season to taste with salt and freshly ground black pepper. Serve hot, garnished with chopped cilanto. Posted to EAT-LF Digest by MOMnAaron
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Serving Size: 1 Serving (1922g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1779 | ||
Calories from Fat: 312 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 366.3mg | 13 % | |
Potassium 6513.4mg | 171 % | |
Total Carbohydrate 327.5g | 96 % | |
Dietary Fiber 30.3g | 121 % | |
Sugars, other 297.2g | ||
Protein 48.6g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1779
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