Helathy Potato-Tomato Curry

By Marti Green
@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:

2 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

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

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