Title: Curried Potatoes
Categories: Diabetic Vegetable Side
Yield: 4 Sweet ones
| 1 | lb | Sm new potatoes; cut in half |
| 1 | tb | Betty's Butter; |
| 1 | lg | Garlic clove; minced |
| 1 | md | -size onion; chopped |
| 1 | ts | Curry powder; |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh lime juice; |
| 1/8 | ts | Salt; |
| 1 | ds | 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.