Another great recipe from Cook For Good. This one is printed on-line. You can find the recipe here. We had this with green beans and leftover baked limas.
Potato Peanut Curry (I made 1.5x the recipe, used fresh tomatoes, and added chard)
1. 5 lbs organic potatoes, scrubbed and diced into 1/2 inch chunks: 0.90
20 oz fresh tomatoes, pureed: $0
3 T. tahini: 0.56
3 T. peanut butter: 0.19
3 T. canola oil: 0.12
1 cup water
1 bunch chard, steamed and pureed: 0
6 cloves garlic: 0.30
1 tsp cayenne: 0.10
3/4 tsp turmeric: 0.15
1/2 tsp salt
Total: $2.32 for 6 servings. $0.39 per serving (3/4 cup to 1 cup each), plus $0.40 for a piece of flatbread (per slice).
So, I basically followed the directions. I used fresh tomatoes, added the chard with the tomatoes (steamed and pureed first), and totally forgot about the parsley (should have picked it when I picked the chard).
2 comments:
Thanks so much for your kind words about my race! i love peanut butter...it is a staple in my training diet...so I know I would LOVE this curry. Especially with all of your sides, it looks like such a well-balanced meal!
ooh I'll have to make this it looks fabulous!!
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