Vegetable Curry with Spiced Potatoes

RecipesPlus
14Ingredients
460Calories
35Minutes

Ingredients

  • 3 tablespoons clarified butter
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 pound sweet potato (peeled, chopped)
  • 1 eggplant (small, chopped)
  • 1 red onion (chopped)
  • 1 green chili (finely chopped)
  • 13 1/2 ounces diced tomatoes
  • 7 ounces long grain rice
  • 1 clove garlic (minced)
  • 1 pound potatoes (peeled, sliced)
  • cilantro leaves (fresh, to serve)
  • chapati bread (to serve)

Directions

  1. Heat 1 1/2 tbsp butter in a large saucepan over medium heat. Sauté 1/2 tbsp coriander, 1/2 tsp cumin and 1/2 tsp turmeric for 1 min, until fragrant. Add sweet potato, eggplant, onion and chili. Sauté for 3-4 mins. Add tomatoes, 1/2 cup water and rice. Bring to a boil, reduce heat and simmer for 10-15 mins.
  2. Meanwhile, heat remaining butter in a frying pan over medium heat. Fry remaining spices and garlic for 1-2 mins, until fragrant. Add potatoes and cook for 10-15 mins, until tender and golden.
  3. Serve vegetable curry with potatoes. Sprinkle with fresh cilantro. Serve with chapati.
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NutritionView more

460Calories
Sodium2%DV55mg
Fat15%DV10g
Protein20%DV10g
Carbs29%DV86g
Fiber44%DV11g

PER SERVING *

Calories460Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat5g25%
Trans Fat
Cholesterol25mg8%
Sodium55mg2%
Potassium1380mg39%
Protein10g20%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate86g29%
Dietary Fiber11g44%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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