Curry in the Garden Again!

Yuppers, I love curry what can I say? So today is a side dish. You probably wouldn't want to serve it the same time as the chicken and rice dish I posted a few weeks back though.

Curry Potatoes 2 servings
3 Medium Potatoes sliced or cubed (peels optional)
1 can cream of celery soup (98% fat free) 1/2 can water
3 strips green pepper chopped
3 strips red pepper chopped
1/2 jalapeƱo (Seeds optional)
1 clove garlic chopped / minced
1/4 tsp. Black Pepper
1/4 tsp cumin
1/2 tsp ginger
1 1/2 tsp curry powder
1/4 tsp chili powder

Put veggies in microwavable bowl. In separate bowl mix soup and water until smooth add in spices and mix. Then pour over veggies and mix thoroughly. Cook on high until tender about 8-10 minutes depending on your microwave.
1 Serving: Calories 273, Total Fat 5g, Saturated Fat 2g, Cholesterol 8mg, Sodium 872mg, Carbohydrate 55g, Dietary Fiber 5g, Sugars 5g, Protein 7g. Vitamin A 10%, Vitamin C 111%, Calcium 4% and Iron 10%

As you can see I served it with a pork chop and salad. A white Riesling enhances the spices. Enjoy.

Comments

Lindsay said…
You've got to get away from microwave recipes. Some of us don't own one.
Mary Martinez said…
You can bake it in the oven on 400 for about 40 minutes or until potatoes are tender. I'd prefer to do it that way. When we are grilling steaks in the summer, then I'll use the oven.

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