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Curried Vegetables

I found this recipe yesterday, I think it'll be good, if you like curry. I figured with many people growing their own vegetables, you might like this too. It would be a different way to serve veggies.


  • 1 lb. red potatoes (cut into 1 1/2" chunks)
  • 1 Tbsp. olive oil
  • 2 medium red onions (cut in large chunks)
  • 3 cloves of garlic (minced)
  • 2 teaspoons curry powder
  • 2 carrots (cut crosswise into 1/2" wide slices)
  • 2 zucchini (cut crosswise into 1/2" wise slices)
  • 1 cup diced tomatoes (no peel)
  • 1 cup frozen peas
  • 3/4 tsp. salt
  • 1/4 cup plain fat-free yogurt


Boil potatoes in water until tender, about 10 mins. Drain, reserving 1/2 cup of the cooking liquid. Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic. Cook, stirring frequently, until the onions are lightly browned. Add the curry powder, stirring to coat. Add the carrots & the reserved potato cooking liquid. Cook for 5 mins. Add the zucchini and cook, stirring frequently, until the carrots are tender, about 5 mins. Add the potatoes, tomatoes, peas, and salt. Cook, stirring frequently, until the peas are heated thoroughly, about 3 mins. Stir in yogurt and serve.


Servings: 4

Nutritional facts: (per serving): Calories 213, Carbs 40g, Cholesterol 0mg, Total Fat 4.1g, Saturated Fat 0.6g, Fiber 7g, Protein 7g, Sodium 595mg.

By Terri


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