Curried Potatoes
Serve these flavorful potatoes with roasted chicken and a salad for a filling and tasty dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup prepared potatoes, 1/6 of recipe
125
Calories
3g
Protein
16g
Carbs
6g
Fat
2g
Fiber
2g
Sugar
81mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion, finely chopped
1 small
potatoes, cubed
3 cups
margarine or butter
1/4 cup
low-sodium chicken broth
3/4 cup
curry powder
1/2 tablespoon
lemon juice
1/2 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
Peel the onion, and chop it into small pieces.
- 3
Peel the potatoes, and chop them into 1 inch cubes.
- 4
Boil the potatoes in a medium saucepan until they are soft. Drain off the hot water.
- 5
Add ice cold water to cover the potatoes.
- 6
Melt the butter on medium heat in a frying pan or skillet.
- 7
Cook the onion in the butter until it turns yellow.
- 8
Drain the water from the potatoes and add them to the frying pan. Stir and cook until they absorb the butter.
- 9
Add the broth, curry powder, and lemon juice.
- 10
Cook until the potatoes have absorbed the broth.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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