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Curried Potatoes and Vegetables

Source: Burt Wolf's Menu Cookbook
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Active Time:  25 Minutes
Total Time:  25 Minutes
  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 nonfat sour cream
Into a pot of lightly salted cold water, place the potatoes and parboil them for 5 to 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 to 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 147
Fat. Total: 4g
Fiber: 4g
Carbohydrates, Total: 23g
Sodium: 370mg
% Cal. from Fat: 24%
Cholesterol: 5mg
Protein: 5g
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