Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Russet potatoes - peeled, diced

  2. 1 tablespoon 15ml Canola oil

  3. 1/2 cup 31g / 1.1oz Diced onion

  4. 2 Garlic cloves - minced

  5. 1 tablespoon 15ml Ground coriander

  6. 2 teaspoons 10ml Ground cumin

  7. 1/2 teaspoon 2 1/2ml Turmeric

  8. 1 1/2 cups 355ml Plain low-fat yogurt - stirred until smooth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a pot of boiling water, cook the peeled and diced potatoes for about 15 minutes until tender. Drain and set aside. Heat the oil in a large skillet over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for 2 more minutes. Add the coriander, cumin, and turmeric and stir well. Add the cooked potatoes and cook for 2 minutes. Combine the potato mixture with the yogurt. Toss gently. Refrigerate for several hours before serving. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1 Starch, 1/2 Monounsaturated Fat. Nutrition Facts: Calories 118; Calories from Fat 31; Total Fat 3g; Saturated Fat 1g; Cholesterol 5mg; Sodium 47mg; Carbohydrate 18g; Dietary Fiber 1g; Sugars 7g; Protein 5g.


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