Easy potato curry with coconut milk and chickpeas

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 cup Chopped onions
1 tablespoon Curry powder
2 tablespoons Flour
14½ ounce Fat-free low-salt vegetable broth
1⅓ pounds Potatoes; 1/2-inch cubes
1 cup Frozen peas
8¾ ounce Cooked garbanzo beans; rinsed and drained
½ cup Coconut milk; light, unsweetened
Salt and black pepper; to taste
Chopped peanuts
Raisins
Sliced green onions
Mango chutney
Plain yogurt
Fresh cilantro leaves

Directions

OPTIONAL ACCOMPANIMENTS

Heat oil in large skillet over medium heat. Add onions: cook 8 to 10 minutes, stirring often, until onions are soft and lightly browned. Mix in curry powder; cook and stir l minute. Mix in flour, then whisk in broth.

Increase heat to high; bring to boil. Mix in potatoes; return to boil.

Cover, reduce heat to medium and cook 15 to 20 minutes, stirring occasionally, until potatoes are just tender and sauce is thickened. Mix in peas beans and coconut milk; heat through. Season with salt and pepper.

Serve with accompaniment

Nutrition per serving: 308 cals, 7g fat, 18% cff.

Reprinted in Riverside Press Enterpise. No primary source was cited.

NOTES : This potato curry is easy to prepare -- it takes about 10 minutes to assembly and 30 minutes to cook and serve.

Recipe by: Associated Press 4/7/99 Converted by MM_Buster v2.0l.

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