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Curried Vegetables Over Baked Potatoes

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Curried Vegetables Over Baked Potatoes Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
458
Calories from Fat
36
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
438mg
18%
Total Carbohydrates
94g
31%
Dietary Fiber
11g
44%
Sugars
22g
Protein
15g
Calcium
234mg
23%

Number of servings: 4

Calories per serving: 458

Preparation time: 25 min

Total time: 55 min

Ingredients

4 (10-oz) large russet potatoes, (washed and dried)

Nonstick cooking spray

2 tsp olive oil

12 cup chopped onions

1 tbsp fresh grated ginger

1 cup thinly sliced carrots

2 cups cauliflower florets, sliced in half

12 cup water

3 cups fresh spinach leaves

2 cups nonfat or 1% milk

2 12 tbsp flour

12 tsp cumin

2 tsp curry powder

1 tsp onion powder

12 tsp salt

2 tsp sugar

13 cup raisins

Directions

Preheat oven to 425°F.

1. Pierce potatoes in several places to allow steam to escape during cooking. Place potatoes on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with fork. (Or microwave potatoes on high for 5 to 9 minutes each.)

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onion and ginger and sauté for 1 to 2 minutes.

3. Add the carrots, cauliflower, and water to the skillet. Increase heat slightly. Cover and cook vegetables for 3 to 4 minutes.

4. Add spinach and cook 2 to 3 more minutes or until leaves are wilted and vegetables are tender.

5. In a large bowl combine the milk, flour, cumin, curry powder, onion powder, salt, and sugar. Mix well and add mushroomst. Stir and cook 5 to 6 minutes or until mixture thickens.

6. Mix in raisins.

7. Slice the potatoes in half and top with vegetable curry mixture.

Makes 4 servings.

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