Potato & Vegetable Curry

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Meat is expensive in India and much of the population is vegetarian, so the cuisine is typified by tasty ways of cooking with vegetables.

• 4 T. vegetable oil
• 1 ½ lb. waxy potatoes, cut into large chunks
• 2 onions, quartered
• 3 garlic cloves, crushed
• 1 tsp. garam masala (or curry powder)
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 2 tsp. grated fresh ginger root
• 1 fresh red chile, chopped
• 8 oz. cauliflower florets
• 4 tomatoes, peeled and quartered
• 2 T. chopped fresh cilantro
• 1 1/4 c. vegetable stock
• shredded fresh cilantro, to garnish

Heat the vegetable oil in a large heavy pan or skillet. Add the potato chunks, onions, and garlic and fry over low heat, stirring frequently, for 2-3 minutes until the onions are beginning to soften.  Add the garam masala, turmeric, ground cumin, ground coriander, ginger, and chile to the pan, mixing the spices into the vegetables until they are well coated. Cook over low heat, stirring constantly, for 1 minute.  Add the cauliflower, tomatoes, chopped fresh cilantro, and vegetable stock to the curry mixture.  Cook the potato curry over low heat for 30-40 minutes or until the potatoes are tender and completely cooked through.  Garnish the potato curry with fresh cilantro and serve with plain boiled rice or warm Indian bread.

Makes 4 servings

Nutritional Information Per Serving:

• Calories: 336
• Fat: 15 g
• Carbohydrate: 49 g
• Protein: 7 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Fiber: 9 g
• Calcium: 85 mg