Curry Vegetables

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Curry Vegetables
Lunch
Dinner
4.17 Rating

Ingredients

  • Nonstick cooking spray
  • ⅓ cup onion, chopped
  • ½ white potatoes, peeled and chopped
  • ⅓ cup diced, canned tomatoes
  • ¼ cup water
  • ¾ cup frozen green beans, cut
  • ⅕ teaspoon curry powder, dry, ground
  • ¼ teaspoon salt, table

Directions

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. Spray a small skillet with nonstick cooking spray, and heat on medium.
  3. Cook onions and potatoes for 5 minutes or until onions are tender. Stir frequently.
  4. Stir in tomatoes and water. Increase heat to medium-high. Cover and cook for 5 more minutes.
  5. Remove lid and add green beans and seasonings. Cook until liquid is no longer pooling on the bottom of the pan and potatoes are fork tender, about 5-7 minutes. Stir frequently.
  6. Remove from heat and serve.

Nutrition Facts (Per Serving)

calories, 36; carbohydrate, 8 g; protein, 1 g; total fat, 0 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 2 g; total sugars, 0 g; sodium, 202 mg; calcium, 24 mg; folate, 12 mcg; iron, 0 mg; percent calories from fat, 0%.

Makes 3 servings, approximately ½ cup each.