Curry Vegetables
Lunch/Supper Crediting for Ages 3-5
Components
Vegetables
Ingredients
- ⅓ cup onions, ½" chopped
- ½ cup white potatoes, peeled, ¼" cubed
- â…“ cup canned, diced tomatoes, drained
- ¼ cup water
- ¾ cup green beans, frozen, cut
- ¼ teaspoon garlic powder
- ¼ teaspoon ground curry powder
- ¼ teaspoon salt
- Nonstick cooking spray
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Directions
- Spray a small skillet with nonstick cooking spray and heat on medium.
- Add onions and potatoes for 5 minutes or until onions are tender. Stir frequently.
- Stir in tomatoes and water. Increase heat to medium–high. Cover and cook for 5 more minutes.
- Remove lid and add green beans and seasonings. Cook until liquid is no longer pooling on the bottom of the pan and potatoes are fork tender, about 5–7 minutes. Stir frequently. Heat to 140 °F or higher for at least 15 seconds.
- Serve immediately.
¼ cup provides ¼ cup vegetables
This recipe is courtesy of
USDA Food and Nutrition Service.