Directions:
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.48 Kcal (1128 kJ) | ||
| Calories from fat | 152.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.96g | 26% | |
|---|---|---|---|
| Sodium | 1365.21mg | 57% | |
| Potassium | 554.84mg | 12% | |
| Total Carbs | 25.43g | 8% | |
| Sugars | 9.03g | 36% | |
| Dietary Fiber | 6.26g | 25% | |
| Protein | 7.25g | 14% | |
| Vitamin C | 46.9mg | 78% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 15.9mg | 88% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.34 Kcal (483 kJ) | ||
| Calories from fat | 65.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 26% | |
|---|---|---|---|
| Sodium | 584.3mg | 57% | |
| Potassium | 237.46mg | 12% | |
| Total Carbs | 10.89g | 8% | |
| Sugars | 3.86g | 36% | |
| Dietary Fiber | 2.68g | 25% | |
| Protein | 3.1g | 14% | |
| Vitamin C | 20.1mg | 78% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 6.8mg | 88% | |
| Calcium | 27.2mg | 6% | |
* 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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