Easy Potato Curry W/ Coconut Milk & Chickpeas

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onions
1 tablespoon	15ml	Curry powder
2 tablespoons	30ml	Flour
14 1/2 oz	411g	Fat-free low-salt vegetable broth
1 1/3 lbs	605g / 21oz	Potatoes - cut in 1/2" cubes
1 cup	237ml	Frozen peas
8 3/4 oz	248g	Cooked garbanzo beans - rinsed and drained
1/2 cup	118ml	Light unsweetened coconut milk
		Salt and black pepper - to taste
		Optional Accompaniments
		Chopped peanuts
		Raisins
		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.

Source:
Associated Press 4/7/99

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