Curried potatoes
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sm new potatoes; cut in half |
| 1 | tablespoon | Betty's Butter; |
| 1 | large | Garlic clove; minced size onion; chopped |
| 1 | teaspoon | Curry powder; |
| 1 | tablespoon | Fresh parsley; chopped |
| 1 | tablespoon | Fresh lime juice; |
| ⅛ | teaspoon | Salt; |
| 1 | dash | Red(cayenne) pepper |
Directions
Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in curry powder. Add parsley, lime juice, salt and cayenne and mix; add potatoes and toss. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 92g; CHO: 3mg; CAR: 15g; PRO: 2g; SOD: 71mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.