Curried Potatoesdiabetic, side dishes, vegetables 1 lb sm new potatoes; cut in half 1 tablespoon betty's butter 1 large garlic clove; minced size onion; choppe 1 teaspoon curry powder 1 tablespoon fresh parsley; chopped 1 tablespoon fresh lime juice 1/8 teaspoon salt 1 dash red(cayenne) pepper Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in curry powder. Add parsley, lime juice, salt and cayenne and mix; add potatoes and toss. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 92g; CHO: 3mg; CAR: 15g; PRO: 2g; SOD: 71mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. |
