Potato Curry Wiyh Coconut Milk & Chickpeas

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Potato Curry Wiyh Coconut Milk & Chickpeas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables *Indian

Amount Measure Ingredient -- Preparation Method

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1 rablesppm 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 -- cut in 1/2 " cubes

1 cup frozen peas

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

1/2 cup 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

 

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.

 

 

 

 

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