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Potato Korma
Recipes
Potato Korma
6 servings
3 hours, 30 minutes total (Active 10 minutes)

Ingredients

  • 3 lb russet potatoes
  • 2 medium yellow onions
  • 1 medium green bell pepper
  • 6 cloves garlic
  • 1-inch piece fresh ginger
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • ½ teaspoon crushed red pepper (optional)
  • ½ bunch fresh cilantro
  • 4 limes, for juice
  • 1 cup nonfat plain Greek yogurt

Steps

    1. Peel potatoes if desired and cut into 1-inch cubes. Chop onions and bell pepper coarsely; chop garlic finely. Peel and grate ginger (1 tablespoon). Combine potatoes, onions, bell peppers, garlic, ginger, tomatoes (do not drain), salt, curry powder, garam masala, and crushed red pepper, if using.
    2. Place mixture in 6-quart slow cooker; cover and cook on HIGH 3–3 ½ hours (or LOW 4 ½–5 hours), stirring occasionally, until potatoes are fork-tender. Chop cilantro (½ cup) and juice limes (¼ cup); combine with yogurt during last 5 minutes of cook time.
    3. Divide potato mixture among serving bowls, top with yogurt mixture, and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 250, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 450mg, Total Carb 52g, Fiber 5g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 30%