Indian Curry with Veggies

Name: Indian Curry with Veggies
Yield: 199.6 g
Ingredients: Isigny salted butter 10 g; Unsweetened Greek yogurt 55 g; Butter curry chicken breast 100 g; Solid curry roux 19.6 g; Minced garlic 15 teaspoon

353 kcal

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Ingredients

Main ingredients

Isigny salted butter 10 g
Unsweetened Greek yogurt 55 g
Butter curry chicken breast 100 g
Solid curry roux 19.6 g

Seasonings/Sauce

Minced garlic 15 teaspoon

Nutrition summary

Carbohydrates 22.34 g 25%

Protein 21.85 g 24%

Fat 20.32 g 51%

Serving size 199.6g

Cooking steps

1

Dice onion, tomato, and potato.
2

Heat cooking oil in a pan and sauté the onion.
3

Add potatoes and tomatoes, stir-fry together.
4

Add curry powder and salt, and mix well.
5

Pour in water and bring to a boil.
6

Finish cooking when the ingredients are fully cooked.

Indian Curry with Veggies

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