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Curried potatoes and vegetables
Curried potatoes and vegetables

Curried potatoes and vegetables

Portions 4
Preparation Time
Cooking Time


1 tbsp (15 ml) canola oil

3 cloves garlic, minced

1 onion, chopped

1 19-oz can (540 ml) chick peas, rinsed and drained

2 tsp (10 ml) curry powder or paste

2 cups (500 ml) potatoes, diced

1 ½ cup (375 ml) tomatoes, diced

1 Arctic Gardens Californian Syle Blend

Salt and ground black pepper

½ cup (125 ml) plain Greek yoghurt

1/3 cup (80 ml) coarsely chopped cilantro


  1. In a large pan, heat the oil on medium-high heat and sauté the garlic and onions for 2 minutes.
  2. Add the chick peas and curry and cook for 2 to 3 minutes.
  3. Add the remaining ingredients, stir and bring to a boil.
  4. Lower the heat to medium-low, cover and simmer for 25 minutes.
  5. Serve as a main dish with plain Greek yoghurt and fresh cilantro. 



Nutrition Facts (per serving):

Calories: 330

Protein:  15 g

Fat:    7 g

Carbohydrate: 57 g

Fibre:   10 g

Sodium: 122 mg

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