|
Ingredients
|
Quantity
|
|
Vegetable oil
|
1 tbsp
|
|
Chopped onions
|
1 cup
|
|
Curry powder
|
1 tbsp
|
|
Flour
|
2 tbsp
|
|
Fat- free low -salt vegetable broth
|
14 ½
ounces
|
|
Potatoes
- cut in ½” cubes
|
1 1/3 pounds
|
|
Frozen peas
|
1 cup
|
|
Cooked garbanzo beans – rinsed and drained
|
8 ¾ ounces
|
|
Light unsweetened coconut milk
|
½ cup
|
|
Salt and black pepper
|
to taste
|
|
Optional
accompaniments:
|
|
|
Chopped peanuts
|
|
|
Raisins
|
|
|
Sliced green onions
|
|
|
Mango chutney
|
|
|
Plain yoghurt
|
|
|
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 accompaniments.
