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Potato Curry from Bangladesh
Healthy Hints
Try keeping the skin on the potatoes for more fibre. If you include other colourful vegetables, you will help add nutrients and perhaps extend the number of servings.
Ingredients
Ingredients
5 tbsp vegetable oil
2 tsp fenugreek seed
1 medium onion, chopped
1 green chilli, chopped
1/2 tsp turmeric
1½ tsp salt
1 medium red pepper, (capsicum)
4 large potato, peeled and diced
60 ml water
2 tbsp fresh coriander, chopped
What does this chart mean?
- Calories291kcal
- Protein4.5g
- Fat15.0g
- Saturated fat1.5g
- Carbohydrate37.5g
- Sugars (Total)3.8g
- Fibre4.5g
- Salt2.9g
Directions
1. Heat the oil in a large saucepan over a medium heat.
2. Add the fenugreek seeds to the oil and fry briefly before adding the onions, green chilli, and turmeric. Sauté until the onions are golden brown.
3. Stir in the red peppers, potatoes, salt and water and bring to the boil.
4. Reduce the heat, cover and simmer for 15 minutes or until the potatoes are tender.
5. Garnish with coriander.
