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Curried Potatoes

side dishes, potatoes

1/2 cup chopped onion
2 tablespoons vegetable oil
1 garlic clove; minced
1 1/2 teaspoon curry powder; (up to 2)
1 1/2 teaspoon grated fresh ginger; (up to 2)
1/2 teaspoon salt
1 medium tomato; peeled,
--seeded and diced
1/3 cup frozen peas
1 1/3 pound potatoes; cooked
--cut into 3/4-inch dice
--about 4 medium potatoes
1/3 cup nonfat plain yogurt
1/8 teaspoon cayenne pepper; optional , (up to
-- 1/4)
1 tablespoon chopped cilantro; (up to 2)
--or parsley

1. In large nonstick skillet over medium heat, saute onion until transparent. Add garlic, curry powder, ginger and salt; cook, stirring, 2 minutes.

2. Add tomato, peas, potatoes, yogurt and cayenne pepper. Cook, stirring, 2 to 3 minutes, or until all ingredients are heated through. Sprinkle with cilantro.

Per serving About 230 cal, 5 g pro, 37 g car, 7 g fat, 27% cal from fat, 0 mg chol, 304 mg sod, 4 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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