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Nutrition Facts
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
Ingredients and Preparation
Ingredients
Measures
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.