Lunch

Potato, asparagus curry is for Lunch.

Potato, asparagus curry takes 20 minutes to prepare.

Potato, asparagus curry takes 90 minutes to cook.

Potato, asparagus curry makes 5 servings.

The ingredients for Potato, asparagus curry are:

18 ounces russet potato
5 ounces carrot
4 ounces onion
5 ounces asparagus
2 cloves garlic
1 tablespoon canola oil
1 teaspoon kosher salt
2 tablespoons curry powder
1 cup peas, frozen
14 ounces garbanzo beans, canned
1/2 cup cilantro leaves, whole

8 ounces nonfat yogurt
3 tablespoons dill
4 ounces cucumber
2 tablespoons onion
6 tablespoons coconut, dried

Here is how you make Potato, asparagus curry:

1.Bake potato whole in microwave 7 minutes2.Coarse chop carrot, onion, celery, asparagus, garlic, add oil to pan and cook to soften3.Add salt, peas, garbanzo beans and cilantro4.add curry and a cup of water5.Cook for about 1 hour, adding water as needed to keep simmering.6.Peel pre-cooked potatoes, add to veggies.7.Place cucumber, onlion and dill in blender, chop. Add yogurt and coconut, blendServing Size: 5 1.5 cupNumber of Servings: 5Recipe submitted by SparkPeople user OVERWORKEDJANET.

The nutritional information for Potato, asparagus curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 313.5

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,237.0 mg
• Total Carbs: 55.9 g
• Dietary Fiber: 11.7 g
• Protein: 14.0 g