| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Veg06 | 4 | servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | c | Chopped onions |
| 1 | tb | Curry powder |
| 2 | tb | Flour |
| 14 1/2 | oz | Fat-free low-salt vegetable broth |
| 1 1/3 | lb | Potatoes; 1/2-inch cubes |
| 1 | c | Frozen peas |
| 8 3/4 | oz | Cooked garbanzo beans; rinsed and drained |
| 1/2 | c | Coconut milk; light, unsweetened |
| Salt and black pepper; to taste | ||
| Chopped peanuts | ||
| Raisins | ||
| Sliced green onions | ||
| Mango chutney | ||
| Plain yogurt | ||
| Fresh cilantro leaves |
INSTRUCTIONS
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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