Easy Potato Curry

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Easy Potato Curry with Coconut Milk and Chickpeas

 

Recipe By : Associated Press 4/7/99

Serving Size : 4 Preparation Time :0:00

Categories : Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 cup chopped onions

1 tablespoon curry powder

2 tablespoons flour

14 1/2 ounces fat-free low-salt vegetable broth

1 1/3 pounds potatoes -- 1/2-inch cubes

1 cup frozen peas

8 3/4 ounces cooked garbanzo beans -- rinsed and drained

1/2 cup coconut milk, light -- unsweetened

salt and black pepper -- to taste

---OPTIONAL ACCOMPANIMENTS---

chopped peanuts

raisins

sliced green onions

mango chutney

plain yogurt

fresh cilantro leaves

 

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.

-->kitpath 4/99

 

 

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NOTES : This potato curry is easy to prepare -- it takes about 10 minutes

to assembly and 30 minutes to cook and serve.

Nutr. Assoc. : 0 0 0 0 4032 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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