Cooking Index - Cooking Recipes & IdeasEasy Potato Curry W/ Coconut Milk & Chickpeas Recipe - Cooking Index

Easy Potato Curry W/ Coconut Milk & Chickpeas

Cuisine: Indian
Type: Vegetables
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1 cup 62g / 2.2ozChopped onions
1 tablespoon 15mlCurry powder
2 tablespoons 30mlFlour
14 1/2 oz 411gFat-free low-salt vegetable broth
1 1/3 lbs 605g / 21ozPotatoes - cut in 1/2" cubes
1 cup 237mlFrozen peas
8 3/4 oz 248gCooked garbanzo beans - rinsed and drained
1/2 cup 118mlLight unsweetened coconut milk
  Salt and black pepper - to taste
  Optional Accompaniments
  Chopped peanuts
  Sliced green onions
  Mango chutney
  Plain yogurt
  Fresh cilantro leaves

Recipe Instructions

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 accompaniments.

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

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

Associated Press 4/7/99


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.