Directions:
- Combine potatoes, carrots and water in shallow 2 quart microwave proof dish.
- Cover and microwave on high 14 minutes stirring halfway through then let stand.
- Heat oil in large skillet over medium high heat.
- Add onion, garlic, jalapeno and ginger.
- Cook stirring until onion is translucent about 5 minutes.
- Stir in curry powder then cook 30 seconds.
- Stir in vegetables with their liquid, chick peas, 3/4 cup water and salt then simmer 4 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.16 Kcal (784 kJ) | ||
| Calories from fat | 28.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Sodium | 432.24mg | 18% | |
| Potassium | 475.18mg | 10% | |
| Total Carbs | 34.12g | 11% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 6.65g | 13% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.4mg | 8% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 89 Kcal (373 kJ) | ||
| Calories from fat | 13.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 5% | |
|---|---|---|---|
| Sodium | 205.55mg | 18% | |
| Potassium | 225.97mg | 10% | |
| Total Carbs | 16.23g | 11% | |
| Sugars | 2.64g | 22% | |
| Dietary Fiber | 1.81g | 15% | |
| Protein | 3.16g | 13% | |
| Vitamin C | 3.1mg | 11% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.7mg | 8% | |
| Calcium | 34.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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