Lot of veggies, very flavorful and easy to make.
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Make the garlic/ginger paste fresh for best flavor. Add less coconut milk if you want it to be more dry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (683g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 670 | ||
Calories from Fat: 259 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 19.5g | 97 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 609.4mg | 21 % | |
Potassium 1853.4mg | 49 % | |
Total Carbohydrate 90.1g | 27 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 72.9g | ||
Protein 17.5g | 25 % | |
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: 670
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