Curried Potatoes

Serve these flavorful potatoes with roasted chicken and a salad for a filling and tasty dinner.

Yield

6 servings

Serving size

1/2 cup prepared potatoes, 1/6 of recipe

Rating

3.48 of 5 (33 ratings)

Food groups

• Vegetables: 1/2 cups

Ingredients

• 1 small onion, finely chopped
• 3 cups potatoes, cubed
• 1/4 cup margarine or butter
• 3/4 cup low-sodium chicken broth
• 1/2 tablespoon curry powder
• 1/2 tablespoon lemon juice

Directions

1. Wash hands with soap and water.
2. Peel the onion, and chop it into small pieces.
3. Peel the potatoes, and chop them into 1 inch cubes.
4. Boil the potatoes in a medium saucepan until they are soft.
5. Drain off the hot water.
6. Add ice cold water to cover the potatoes.
7. Melt the butter on medium heat in a frying pan or skillet.
8. Cook the onion in the butter until it turns yellow.
9. Drain the water from the potatoes and add them to the frying pan.
10. Stir and cook until they absorb the butter.
11. Add the broth, curry powder, and lemon juice.
12. Cook until the potatoes have absorbed the broth.

Nutrition per serving

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/curried-potatoes. Federal works are public domain in the United States.