Curried Potatoes
Recipe from Vegetarian Times

Serve this dish on its own or with steamed rice.

Curried Potatoes

by 2  people

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Servings: 8
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  • 1 1/2  tablespoons 
    vegetable oil
  • 2   
    medium onions, diced (3 cups)
  • 3   
    cloves garlic, minced (1 tablespoon)
  • 4   
    large Yukon gold potatoes, peeled and cut into chunks
  • 3   
    carrots, peeled and cut into 2-inch pieces (1 cup)
  • 3   tablespoons 
    Madras curry powder
  • 1  15  ounce 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   teaspoon 
    balsamic vinegar
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.
Add beans and their liquid, tomatoes, broth, jalapeno 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
Per Serving: cal. (kcal) 282, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 55, fiber (g) 10, sugar (g) 9, pro. (g) 9, sodium (mg) 499, Percent Daily Values are based on a 2,000 calorie diet
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