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Ingredients

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Directions

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  • Add 1/2 teaspoon salt to enough water to cover potatoes in saucepan. Bring to boiling. Add potatoes; cook 12 minutes or until fork-tender. Drain well. Place potatoes around edge of serving platter.

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  • Meanwhile, heat oil in skillet over low heat. Add ginger, curry powder, cumin and cinnamon; cook, stirring, 1 minute.

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  • Increase heat to medium. Add the beef mix, peas, chick-peas, chutney, water and the remaining 1/2 teaspoon salt; simmer for 5 minutes. Remove from heat. Stir in the sour cream. Mound on serving platter. Garnish with sprigs of fresh cilantro or parsley if you wish.

Nutrition Facts

602 calories; 25 g total fat; 95 mg cholesterol; 844 mg sodium. 62 g carbohydrates; 39 g protein;

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