AZ Health Zone/ Dinner/ Lunch

Curry Vegetables

Curry Vegetables

AZ Health Zone
Course Dinner, Lunch
Cuisine Indian
Servings 3


  • Stove
  • Skillet With Lid
  • Stirring Spoon


  • Ingredients
  • Nonstick cooking spray
  • cup onion chopped
  • ½ white potatoes peeled and chopped
  • cup diced canned tomatoes
  • ¼ cup water
  • ¾ cup frozen green beans cut
  • teaspoon curry powder dry, ground
  • ¼ teaspoon salt table


  • Directions
  • Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  • Spray a small skillet with nonstick cooking spray, and heat on medium.
  • Cook onions and potatoes for 5 minutes or until onions are tender. Stir frequently.
  • Stir in tomatoes and water. Increase heat to medium-high. Cover and cook for 5 more minutes.
  • Remove lid and add green beans and seasonings. Cook until liquid is no longer pooling on the bottom of the pan and potatoes are fork tender, about 5-7 minutes. Stir frequently.
  • Remove from heat and serve.


Nutrition Facts (Per Serving)
calories, 36; carbohydrate, 8 g; protein, 1 g; total fat, 0 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 2 g; total sugars, 0 g; sodium, 202 mg; calcium, 24 mg; folate, 12 mcg; iron, 0 mg; percent calories from fat, 0%.
Makes 3 servings, approximately ½ cup each.
Keyword Assorted Vegetables, Curry Powder

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