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Bombay Potato Curry

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

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Potato Type: Reds
Prep Method: Boiled

Dish

Main Dish

Serving

Serves 4

Description

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Ingredients

  • 1 lb. small red potatoes, cut in half
  • 1 tablespoon vegetable oil
  • 1 cup sliced onion
  • 2 tablespoons curry powder
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 tablsppons mango chutney

Preparation

  1. Place potatoes in a saucepan and cover with cold water.
  2. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain.
  3. In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.
  4. Stir in curry powder and cook for 1 minute.
  5. Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered, for 5 minutes.

1 Review

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Bradd

Just made it everyone liked. Doubled the potato and onion and diced tomato but not the curry. Didn't have mango chutney...Read Full Review

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Bradd

Just made it everyone liked. Doubled the potato and onion and diced tomato but not the curry. Didn't have mango chutney but it was good. will repeat when I find out what mango chutney is.

Nutrition Facts Per Serving

Calories

161

Fat

4.5g

Sodium

527mg

Fiber

3.7g

Protein

2.6g

Potassium

580mg

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