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Potatoes Curry |
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Serves: 4 Print this RecipePrep Time: 40 minutes - Yield: 4 (1 1/2-cup) servings 4 cups coarsely chopped cauliflower 3/4 pound small red potatoes (about 8), cut into 3/4-inch pieces (2 to 2 1/2 cups) 1 cup frozen sweet peas, thawed 2 medium tomatoes, chopped 1 (15-ounce) can garbanzo beans, drained, rinsed 3 teaspoons curry powder 1/4 teaspoon salt 2 teaspoons olive oil 1/2 cup water 1. GRILL DIRECTIONS: Heat grill. In large bowl, combine cauliflower, potatoes, peas, tomatoes and garbanzo beans. Add curry powder and salt; mix well. Add oil; toss to coat. 2. Cut four 12-inch squares of heavy-duty foil or double thicknesses of regular foil. Divide vegetable mixture evenly onto foil squares. Sprinkle each with 2 tablespoons water. Wrap each packet securely using double-fold seals, allowing room for heat expansion. 3. When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until potatoes are tender. TIP: To bake packets, place on ungreased cookie sheet. Bake at 450°F. for 20 to 30 minutes. Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 290 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 380 mg 16% * Total Carbohydrate: 50 g 17% * Dietary Fiber: 12 g 48% * Sugars: 6 g * Protein: 11 g * Vitamin A: 10% * Vitamin C: 90% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable, 1/2 Fat or 3 Carbohydrate, 1 Vegetable, 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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