Indian-Spiced Tomato and Egg Casserole Recipe

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Ingredients

  • pounds fingerling potatoes
  • 1 poblano pepper, seeded if desired, finely chopped
  • 2 jalapeño peppers, seeded if desired, finely chopped
  • 2 tablespoons finely chopped peeled ginger
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground garam masala
  • ½ teaspoon ground coriander
  • 1 28-ounce can whole peeled tomatoes
  • ¼ cup chopped fresh mint, more for garnish
  • 2 tablespoons chopped cilantro or basil, more for garnish
  • 1. Place
  • potatoes in a large pot and cover with generously salted water. Bring to a
  • boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool
  • tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up
  • 5. Place potatoes in a single layer in a 9-inch-square baking

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 892g
Calories 516  
Calories from Fat 15 3%
Total Fat 1.81g 2%
Saturated Fat 0.35g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 319mg 13%
Potassium 3404mg 97%
Total Carbs 116.78g 31%
Dietary Fiber 15.7g 52%
Sugars 12.26g 8%
Protein 15.15g 24%
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