Curried Potatoes

 

Serves 8

Serve this dish on its own or with steamed rice.

• 1 ½ Tbs. vegetable oil
• 2 medium onions, diced (3 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 4 large Yukon gold potatoes, peeled and cut into chunks
• 3 carrots, peeled and cut into 2-inch pieces (1 cup)
• 3 Tbs. Madras curry powder
• 1 15-oz. can black beans
• 3 medium tomatoes, coarsely chopped (1 ½ cups)
• 1 cup low-sodium vegetable broth
• 2 jalapeño chiles, seeded and finely chopped (¼ cup)
• 1 tsp. balsamic vinegar

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.
2. Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

nutritional information

Per SERVING:

• Calories: 282
• Protein: 9 g
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Carbohydrates: 55 g
• Cholesterol: 0 mg
• Sodium: 499 mg
• Fiber: 10 g
• Sugar: 9 g

VeganGluten-Free