Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Cook beef and onion in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in peas.

  • While the meat mixture is cooking, heat oil in a large nonstick skillet over medium-high heat. Add potatoes; cook 8 minutes or until lightly browned. Add broth and curry; cook for 2 minutes. Add potato mixture, chutney, salt, and pepper to meat mixture; simmer 1 minute. Sprinkle with cilantro, if desired.

Nutrition Facts

310 calories; calories from fat 27%; fat 9.4g; saturated fat 2.8g; mono fat 4.7g; poly fat 0.6g; protein 29.1g; carbohydrates 25.7g; fiber 4.7g; cholesterol 70mg; iron 4mg; sodium 579mg; calcium 34mg.