Curried Potatoes

17.12.2008 | Author: Cook | Posted in Diabetic
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Curried Potatoes


Servings: 4
Ingredients: 

  • 1 lb Sm new potatoes; cut in half        1 tb Fresh parsley; chopped
    • 

  • 1 tb Betty's Butter;                     1 tb Fresh lime juice;
    • 

  • 1 lg Garlic clove; minced              1/8 ts Salt;
    • 

  • 1 md -size onion; chopped                1 ds Red(cayenne) pepper
    • 

  • 1 ts Curry powder;
    •

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 1/2
FAT EXCHANGE; CAL: 92g; CHO: 3mg; CAR: 15g; PRO: 2g; SOD: 71mg; FAT: 3g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O’Brion and her Meal-Master.

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