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Potato Korma

Potato Korma
Total Time:
about 3 1/2 hours
Active Time:
10 minutes


3 lb russet potatoes
2 medium yellow onions, coarsely chopped
1 medium green bell pepper, coarsely chopped
6 cloves garlic, coarsely chopped
1 tablespoon fresh ginger, finely grated
2 (14.5-oz) cans petite diced tomatoes, undrained
1 1/2 teaspoons kosher salt
3 teaspoons curry powder
3 teaspoons garam masala
1/2 teaspoon crushed red pepper (optional)
1/2 cup fresh cilantro, coarsely chopped
2 limes, for juice
1 cup plain nonfat Greek yogurt


  • Peel potatoes (optional), and cut into 1-inch cubes.
  • Chop onion and pepper into large dice.
  • Chop garlic. Peel and grate ginger.


  1. Combine all ingredients (except cilantro, limes, and yogurt); stir thoroughly.
  2. Add mixture to 6-quart slow cooker; cover and cook on HIGH for 3–3 1/2 hours (or LOW for 4 1/2–5 hours), stirring occasionally, until potatoes are fork tender. During last 5 minutes of cook time, chop cilantro and squeeze limes for juice (4 tablespoons) and combine with yogurt.
  3. Remove from heat. Top each bowl of korma with a dollop of yogurt mixture. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 270kcal; FAT 0.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 680mg; CARB 56g; FIBER 5.00g; SUGARS 8g; PROTEIN 11g; CALC 15%; VIT A 20%; VIT C 80%; IRON 20%

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