Serving Size | ½ of recipe |
Calories | 270 |
Total Fat | 8 g |
Saturated Fat | 2 g |
Sodium | 503 g |
Total Carbohydrate | 46 g |
Dietary Fiber | 8.5 g |
Protein | 9 g |
Ingredients | Measures |
---|---|
Olive oil | 2 teaspooons |
Small white onion, chopped | ½ |
Garlic clove, minced | 1 |
Curry powder | 1 tablespoon |
Cumin | 1 teaspoon |
Crushed red pepper (depending on taste) | 1/8-¼ teaspoon |
Red bell pepper, chopped | 1 |
Low-fat milk | ½ cup |
Low-fat sour cream | 2 tablespoons |
Russet potato, peeled and cut into ½-inch cubes | 1 |
Diced tomatoes, drained | 1 14.25-ounce can |
Carrot, thinly sliced | 1 |
Exchanges
4 vegetables; 1 fat; 1 starch
Side Suggestions: Basmati Rice
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