Here you go Jennifer
Indian Potatoes and Peppers (2 servings)
1 cup (8-oz) veg broth
1⁄2 small onion dice
2 garlic cloves mince
1 tsp ground coriander
1⁄2 tsp chili powder
1⁄2 tsp ground cumin
1 red bell pepper seed, slice
2 potatoes dice
1 tbsp ketchup
1⁄2 cup green peas
1 tsp curry
1 tsp fresh lemon juice
2 cups cooked brown rice
Directions:
1. Line a large pot with 1⁄4-cup broth.
2. Saute onion and garlic until translucent.
3. Add coriander, chili power, and cumin,
stirring to coat well.
4. Add bell peppers and cook until softer,
adding broth as needed.
5. Stir in potatoes, cover, and cook until
fork-tender, adding broth as needed,
stirring occasionally.
6. Once vegetables are very soft, stir in
ketchup, peas and curry.
7. Cook until peas are warm, then taste,
adding more curry, coriander,
or ketchup to taste.
8. Let rest covered for a few minutes.
9. Squeeze lemon juice over top before
serving (stirring to mix).
10. Garnish with cilantro.
11. Enjoy with a side of rice (or serve on top of rice).
Per serving: 421 calories, 2.8g fat, 86.8g carbs,
8.9g fiber, 8.8g sugars, 13.1g protein