Directions:
- Heat oil in pan.
- Add onion and garlic, cook until onion is soft.
- Add potato and spices, cook another 2 minutes.
- Add tomatoes and water, bring to boil.
- Simmer for 20 minutes, stirring occasionally.
- When potato is tender, add peas. Cook until peas are hot.
- Stir yogurt and parsley or mint together in a separate bowl.
- Serve curry over rice with a dollop of cooling yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.23 Kcal (1219 kJ) | ||
| Calories from fat | 125.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 121.98mg | 5% | |
| Potassium | 604.53mg | 13% | |
| Total Carbs | 35.43g | 12% | |
| Sugars | 8.93g | 36% | |
| Dietary Fiber | 6.37g | 25% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 97.51 Kcal (408 kJ) | ||
| Calories from fat | 42.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 22% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 40.84mg | 5% | |
| Potassium | 202.42mg | 13% | |
| Total Carbs | 11.86g | 12% | |
| Sugars | 2.99g | 36% | |
| Dietary Fiber | 2.13g | 25% | |
| Protein | 2.6g | 16% | |
| Vitamin C | 4.2mg | 21% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.8mg | 14% | |
| Calcium | 32.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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