4 Serves
103 Mins
25 g
55 g
20 g
Prepare the potato cubes and kachori by peeling and chopping the potatoes using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Potato cubes
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GreekVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
393 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
369 mg / 1,250 mgPotassium
773 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Sauté the chopped onion and garlic in the pot until fragrant and translucent.
Add the potato cubes to the pot and stir to coat with the aromatics.
Pour in the coconut curry sauce and bring to a gentle simmer, seasoning with salt and pepper to taste.
Serve the hot curry mixture in bowls, topping each portion with the prepared kachori.
Kachori (spiced potato balls)
Cooking Oil
Onion
Garlic
Salt
Black Pepper
Coconut curry sauce
Vitamin A
0 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
393 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
369 mg / 1,250 mgPotassium
773 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
10
g19
g1
g
Moroccan
BritishZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgAlcohol
0 g