Adapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 270 | | Total Fat | 8 g | | Saturated Fat | 2 g | | Sodium | 503 g | | Total Carbohydrate | 46 g | | Dietary Fiber | 8.5 g | | Protein | 9 g |
|
| Olive oil
| 2 teaspooons | | Small white onion, chopped
| ½ | | Garlic clove, minced
| 1 | | Curry powder
| 1 tablespoon | | Cumin | 1 teaspoon | |
Crushed red pepper (depending on taste)
| 1/8-¼ teaspoon | | Red bell pepper, chopped
| 1 | | Low-fat milk | ½ cup | |
Low-fat sour cream
| 2 tablespoons | | Russet potato, peeled and cut into ½-inch cubes | 1 | |
Diced tomatoes, drained
| 1 14.25-ounce can | | Carrot, thinly sliced | 1 |
- Directions
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3-4 minutes, until tender. Stir in curry powder, cumin, crushed pepper, and bell pepper, and continue cooking for 3 minutes.
- Add milk and sour cream to skillet and bring to a boil. Add potatoes, tomatoes, and carrot, and reduce to a simmer. Cover and simmer about 30-50 minutes, stirring occasionally, until potatoes are tender and cooked through.
4 vegetables; 1 fat; 1 starch | 
