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    You are in: Home / Australian / Tomato and Potato Curry Recipe
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    Tomato and Potato Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Jewelies's Note:

    Delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Parboil potatoes in a saucepan of boiling water, drain.
    2. 2
      Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
    3. 3
      Add onion and fry for 2 minutes or until softened.
    4. 4
      Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
    5. 5
      Add potato and cook for about 2 minutes, stirring to prevent catching.
    6. 6
      Add curry leaves, tomatoes and coconut milk.
    7. 7
      Season, then stir in spinach and nuts.

    Ratings & Reviews:

    • on August 09, 2011

      Easy nice recipe.
      I toasted broken pieces of chickpeas instead of cashews.
      Its tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2008

      45

      this recipe has great flavors - the zest of the chilies the ginger and tumeric you add the mild and flavorful coconut milk and the crunch of the cashews (which I toasted raw organic) this is a wonderful way to top a meal

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato and Potato Curry

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.6
     
    Calories from Fat 236
    48%
    Total Fat 26.2 g
    40%
    Saturated Fat 9.3 g
    46%
    Cholesterol 0.0 mg
    0%
    Sodium 205.2 mg
    8%
    Total Carbohydrate 56.7 g
    18%
    Dietary Fiber 8.0 g
    32%
    Sugars 6.6 g
    26%
    Protein 11.4 g
    22%

    The following items or measurements are not included:

    ginger

    curry leaves

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