Curry Vegetables Looking for some new flavors to add to dinner tonight? You probably have on hand everything to make this quick-and-dish. Looking for even more ideas on "What should we have?" when making your grocery list. Check out these tips and more at azhealthzone.org.    Ingredients Nonstick cooking spray ⅓ cup onion, chopped ½ white potatoes, peeled and chopped ⅓ cup diced, canned tomatoes ¼ cup water ¾ cup frozen green beans, cut ⅕ 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. Makes 3 servings, approximately ½ cup each 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; Fber, 2 g; Total Sugars, 0 g; Sodium, 202 mg; Calcium, 24 mg; Folate, 12 mcg; Iron, 0 mg; Percent Calories from Fat, 0%.   Print Recipe

Stay connected with us:

Subscriber Services: Manage Subscriptions  |  Unsubscribe All  |  Help

Sent on behalf of the Arizona Department of Health Services using GovDelivery ∙ 150 North 18th Avenue, Phoenix, Arizona 85007 ∙ 602-542-1025 ∙ azhealth.gov