By Rachael Ray
| 1 | tablespoons extra-virgin olive oil (EVOO) |
| 1 | small onions, finely chopped |
| 4 | large baking potatoes, peeled and cut into 1/2-inch cubes |
| 1 | red bell pepper, chopped |
| 2 | cloves garlic, chopped |
| 2 | cups chicken broth |
| 1 | cup chickpeas, drained |
| 2 | tablespoons curry paste |
| 1/4 | cup mango chutney, plus more to pass around the table |
| 1 | cup frozen peas |
| 4 | scallions, chopped |
- In a large pot, combine the potatoes and enough water to cover, bring to a boil and salt the water. Cook the potatoes until tender, about 12 minutes; drain.
- While the potatoes cook, in a large skillet, heat the EVOO, over medium-high heat. Add the bell pepper, remaining onion and the garlic and cook for 7 minutes.
- Stir in the chicken broth, chickpeas and curry paste and cook until reduced, about 5 minutes; season with salt.
- Stir in the chutney until dissolved, then stir in the peas.
- Add the potatoes and scallions.
- Pass extra chutney at the table.
Potatoes, Side Dish, Indian
| Nutrition Facts | ||||||
Serving Size 150.9g |
||||||
Amount Per Serving |
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|
Calories 160 Calories from Fat
27 |
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% Daily Value* |
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|
Total Fat
3.0g 5%
|
||||||
|
Saturated Fat
0.2g 1%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
123mg 5%
|
||||||
|
Total Carbohydrates
28.4g 9%
|
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|
Dietary Fiber
4.7g 19%
|
||||||
|
Sugars
4.8g |
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|
Protein
5.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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