| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 1/4 | c | Peanut Oil |
| 3 | Onions, chopped | |
| 1 1/2 | lb | Mushrooms, chopped |
| 7 | oz | Ortega Chilies, chopped |
| 7 | Cloves Garlic, minced | |
| 4 | t | Ginger, grated |
| 6 | Potatoes, cubed | |
| 1 1/2 | t | Tumeric |
| 1 1/2 | t | Cumin Powder |
| 1 1/2 | t | Black Pepper |
| 2 | t | Salt |
| 1/2 | c | Sour Cream |
INSTRUCTIONS
Saute the first 6 ingredients over low heat in a large covered saucepan until thoroughly cooked (20-25 minutes). While the above is nicely cooking, steam the potatoes until tender; drain and set aside. After the mushroom mixture is cooked add the turmeric, cumin powder, black pepper and salt. Add the potatoes to the curry mixture and heat through. Stir in and heat the sour cream. Then eat to your heart's content. This stuff is good!!!! Recipe By : Unknown File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 10mg
Sodium: 812.8mg
Potassium: 1420.6mg
Carbohydrates: 50.2g
Fiber: 7.3g
Sugar: 7.8g
Protein: 9.3g