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Picture of Potato-Curry Sandwich
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1646 kcal 82 %
  • Fat 36 g 56 %
  • Saturated 9 g 44 %
  • Carbs 283 g 94 %
  • Fiber 25 g 101 %
  • Protein 55 g 110 %
  • Cholesterol 30 mg 10 %
  • Sodium 2978 mg 124 %
  • Calcium 670 mg 67 %
  • Magnesium 332 mg 79 %
  • Potassium 4178 mg 89 %
  • Iron 18 mg 100 %
  • Zinc 7 mg 62 %
  • Phosphorus 993 mg 142 %
  • Vitamin A 186 µg 21 %
  • Vitamin C 80 mg 89 %
  • Thiamin (B1) 2 mg 157 %
  • Riboflavin (B2) 1 mg 84 %
  • Niacin (B3) 23 mg 146 %
  • Vitamin B6 3 mg 262 %
  • Folate equivalent (total) 411 µg 103 %
  • Vitamin B12 0 µg 14 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 4 mg 25 %
  • Vitamin K 66 µg 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Potato-Curry Sandwich

Ingredients

  • 4 medium Russet potatoes, peeled and chopped into 1-inch cubes
  • 1 tablespoon oil or ghee
  • 1/2 teaspoon whole cumin seeds
  • 1 pinch asafoetida powder
  • 1 pinch ground turmeric
  • 1 small jalapeño, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup frozen peas
  • 1/2 teaspoon garam masala
  • 1 teaspoon kosher salt, plus more to taste
  • 1 handful fresh cilantro, finely chopped
  • 8 pieces white sandwich bread, one side lightly buttered
  • 1 handful shredded cheddar cheese, per sandwich (optional)

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