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Curried Potatoes

Serve this dish on its own or with steamed rice.

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Serve this dish on its own or with steamed rice.

Servings
8

Ingredients

  • 1 1/2 Tbs. vegetable oil
  • 2 medium onions, diced (3 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 large Yukon gold potatoes, peeled and cut into chunks
  • 3 carrots, peeled and cut into 2-inch pieces (1 cup)
  • 3 Tbs. Madras curry powder
  • 1 15-oz. can black beans
  • 3 medium tomatoes, coarsely chopped (1 1/2 cups)
  • 1 cup low-sodium vegetable broth
  • 2 jalapeno chiles, seeded and finely chopped (1/4 cup)
  • 1 tsp. balsamic vinegar

Preparation

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

2. Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

Nutrition Information

  • Calories 282
  • Carbohydrate Content 55 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 10 g
  • Protein Content 9 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 499 mg
  • Sugar Content 9 g