Curried Potatoes and Vegetables

  • Active Time 25m
  • Total Time 25m

Makes 4 servings


  • 2 medium potatoes, peeled and cubed
  • 1 1/2 cups cauliflower florets
  • 1 cup sliced green beans
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon curry powder
  • 1/2 cup chicken broth or water
  • 1/2 teaspoon salt
  • 1/2 cup non-fat sour cream


Into a pot of lightly salted cold water, place the potatoes and parboil them for 5-7 minutes, until they are almost tender. Drain the potatoes and set them aside.

In a saucepan fitted with a steamer, steam the cauliflower and string beans for 2-3 minutes, until almost tender.

In a sauté pan over medium heat, heat the vegetable oil. Add the onion and garlic and cook for 2 minutes. Stir in the curry powder and cook, stirring constantly, for another minute. Add the chicken broth or water and the salt to the pan, then add the potatoes and the vegetables. Cover the pan, and simmer gently for 5 minutes, or until the potatoes and vegetables are tender.

Stir in the sour cream and heat gently over low heat. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3783

nutrition information per serving

147 calories; 4g total fat; 5mg cholesterol; 370mg sodium; 23g carbohydrates; 4g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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