Helathy Potato-Tomato Curry

1
Marti Green

By
@martaanngreen

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"

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1/4 c
    nonfat chicken broth or vegetable broth
  • 2
    onions
  • pinch
    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
  • 3
    fresh tomatoes, thickly sliced
  • 1 Tbsp
    lemon juice
  • 2 tsp
    curry powder

How to Make Helathy Potato-Tomato Curry

Step-by-Step

  1. 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.
  2. Calories per serving 161, Fat 7g, cholesterol 0 mg, carbohydrates 36 g, dietary fiber 1.3 g, sodium 15 g.
  3. This is amazing and so tasty, it is wonderful to serve with my " Ginger-Lime Mangoes "

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About Helathy Potato-Tomato Curry




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