Vegetarian

Penut and Potato Curry is for Lunch.

Penut and Potato Curry takes 30 minutes to prepare.

Penut and Potato Curry takes 90 minutes to cook.

Penut and Potato Curry makes 4 servings.

The ingredients for Penut and Potato Curry are:

3 tablespoons oil
3 cloves garlic, finely chopped
2 teaspoons ground coriander
1 teaspoons ground cumin
pinch of nutmeg
pinch of cinnamon
2 onions, chopped
1.5 kg (3lb) potatoes, cubed
3/4 cup (125g) dry roasted peanutes, chopped
500g (1lb) riple tomatoes, chopped
2 teaspoons finely grated lime rind
2 tablespoons lime juice
coriander leaves and roughly chopped peanuts to garnish

Here is how you make Penut and Potato Curry:

1 Heat the oil in a large, deep pan or wok and stir-fry the garlic, and spices over low heat for 3 minutes, or until very fragrant. Add the onion, and cook for another 3 minutes.2 Cube the potatoes. Add to the pan, tossing to coate with the spice mixture. Add 1/2 cup (125ml) water, cover and cook over low heat for 10 minutes, stirring regularly. 3 Add the peanuts and tomato, uncover, and simmer for 1 hour 10mins, stirring occassionally.4 Season with rind, juice and salt & pepper. Garnish with coriander and chopped peanuts.Number of Servings: 4Recipe submitted by SparkPeople user MISSMMURPHY.

The nutritional information for Penut and Potato Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 273.9

• Total Fat: 23.8 g
• Cholesterol: 0.0 mg
• Sodium: 3.7 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 3.2 g
• Protein: 7.3 g

The dietary needs meet for Penut and Potato Curry is Vegan