Directions:
- Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
- Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350 Kcal (1465 kJ) | ||
| Calories from fat | 193.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.46g | 33% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 1410.2mg | 59% | |
| Potassium | 703.86mg | 15% | |
| Total Carbs | 35.35g | 12% | |
| Sugars | 10.77g | 43% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 6.97g | 14% | |
| Vitamin C | 48.3mg | 80% | |
| Vitamin A | 2mg | 67% | |
| Iron | 15.5mg | 86% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 124.91 Kcal (523 kJ) | ||
| Calories from fat | 68.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 33% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 14% | |
| Sodium | 503.27mg | 59% | |
| Potassium | 251.19mg | 15% | |
| Total Carbs | 12.62g | 12% | |
| Sugars | 3.84g | 43% | |
| Dietary Fiber | 2.72g | 30% | |
| Protein | 2.49g | 14% | |
| Vitamin C | 17.2mg | 80% | |
| Vitamin A | 0.7mg | 67% | |
| Iron | 5.5mg | 86% | |
| Calcium | 34.2mg | 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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