Helathy Potato-Tomato Curry

Marti Green


This is the ticket for maintaining my weight after my 80lb weight loss and keeping it off for 3 years. Posting Healthy recipes, helps me keep my weight in check along with helping others. At my heavest, I was almost borderline diabetic.
This is a healthy and filling recipe packed full of flavor and still keeping the calories down. Wonderful to serve with a salad and my Ginger-Lime Mangoes recipe.
Great to serve guest over for dinner and keeping it healthy and full of wonderful flavors. They will totaly love this dish.
Enjoy and a "Happy Heart"

pinch tips: How to Peel Potatoes





20 Min


40 Min


1/4 c
nonfat chicken broth or vegetable broth
ground ginger
1 tsp
dried thyme leaves
1 tsp
dried marjoram leaves
2 Tbsp
fresh chopped parsley
1 tsp
dried basil leaves
1 tsp
dried dill leaves
1/2 tsp
ground turmeric
2 c
chopped mushrooms
6 small
potatoes, quartered
fresh tomatoes, thickly sliced
1 Tbsp
lemon juice
2 tsp
curry powder

Directions Step-By-Step

Heat broth in large skillet or heavy pot. Add onions, ginger, thyme, marjoram, parsley, basil, dill and turmeric. Cook and stir onions and spices for 5 min.

Add mushrooms. Cook and stir for 5 min.
Add potatoes. Cook and stir for 3 more min, adding liquid as needed.

Add tomatoes and cook, uncovered, for 20 min.
Add lemon juice and cook for 5 to 7 min or more until potatoes are tender.
Calories per serving 161, Fat 7g, cholesterol 0 mg, carbohydrates 36 g, dietary fiber 1.3 g, sodium 15 g.
This is amazing and so tasty, it is wonderful to serve with my " Ginger-Lime Mangoes "

About this Recipe