red potatoes in curried yogurt

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* Exported from MasterCook *

 

Red Potatoes in Curried Yogurt

 

Recipe By :Canadian Living Magazine

Serving Size : 2 Preparation Time :0:00

Categories : Stews {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil

1 onion -- peeled and chopped

1 garlic cloves -- minced

2 teaspoons finely grated gingerroot

1 teaspoon mild curry powder

1/2 pound baby red potatoes -- halved and cooked

3/4 teaspoon salt

2 plum tomatoes -- seeded and chopped

1 green onion -- thinly sliced

1/2 cup plain lowfat yogurt

1 tablespoon chopped toasted cashews (optional)

 

1: Heat oil in a non-stick skillet set over medium heat. Add onion, garlic,

gingerroot and curry powder. Stir until well- combined; cook, stirring often,

for 7 to 10 minutes. Mix in cooked potatoes and salt until well-combined.

 

2: Add tomatoes and cook, stirring often, for 2 to 3 minutes or until mixture is

saucy. Remove from heat and stir in green onion and yogurt.

 

3: Taste and adjust seasoning if necessary. Sprinkle with cashews if using.

Serve at room temperature.

 

servings: 2

Nutritional Information: Per serving (without cashews): 249 cal (12% from

fat), 3 g fat, 49 g carb, 8 g protein, 6 g fibre

 

 

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Per Serving (excluding unknown items): 192 Calories; 4g Fat (17.1% calories from

fat); 7g Protein; 34g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 859mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2

Fat.

 

NOTES : While visiting Southern India on a trip sponsored by Spice Island

Spices, I received a tiffin carrier lunch box as a gift. These stacking

containers are filled each morning and toted by or shipped to hungry workers in

time for lunch. Asian markets in many Canadian cities stock tiffin carriers in

various sizes and colours – some even fit inside special thermos carriers. If

you have one, fill the bottom compartment with rice, the centre with this

vegetarian curry and the top tier with chutney or a fruit salad for dessert.

Otherwise, substitute other storage containers. --Dana McCauley

 

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