Curry Vegetables

Curry is typically used to make a spiced sauce or gravy for vegetables, stews, or meats served in southern India.

Ingredients

• 2/3 Cup fresh chopped onion
• 1 Cup white potatoes, peeled, 1/4″ cubed
• 1/2 Cup tomatoes (fresh or diced canned low sodium/no added salt)
• 1/2 Cup water
• 1 1/2 Cup green beans (frozen, cut)
• 1/2 Tsp garlic powder
• 1/2 Tsp curry powder, dry, ground
• 1/2 Tsp salt, table

Directions

Step 1

Spray a small skillet with nonstick cooking spray, and heat on medium.

Step 2

Cook onions and potatoes for 5 minutes or until onions are tender. Stir frequently.

Step 3

Stir in tomatoes and water. Increase heat to medium-high. Cover, and cook for 5 more minutes.

Step 4

Remove lid, and add green beans and seasonings. Cook until liquid is no longer pooling on the bottom of the pan and potatoes are fork tender, 5-7 minutes. Stir frequently. Heat to 140 degrees fahrenheit or higher for at least 15 seconds. Serve 1/2 cup.

Utensils Needed

• Knife
• Cutting mat
• Small skillet

NUTRITION FACTS

Serving Size: 1/2 Cup

Nutrients	Amount
Calories	54
Total Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	246 mg
Total Carbohydrates	12 g
Dietary Fiber	2 g
Total Sugars	0 g
Added Sugars	0 g
Protein	2 g