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Potato Curry With Coconut Milk And Chickpeas, Easy

Potato Curry With Coconut Milk And Chickpeas, Easy comes together with Vegetable Oil, Onions, Curry Powder, Flour, and Fat Free Low Salt Vegetable Broth. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 cup
• 1 tbsp
• 2 tbsp
• 14 1/2 oz
• 1 1/3 lb
• 1 cup
• 8 3/4 oz

Method (preview)

1. 1

   Heat oil in large skillet over medium heat.

2. 2

   Add onions: cook 8 to 10 minutes, stirring often, until onions are soft and lightly browned.

3. 3

   Mix in curry powder; cook and stir l minute.

4. 4

   Mix in flour, then whisk in broth.

5. 5

   Increase heat to high; bring to boil.

6. 6

   Mix in potatoes; return to boil.

7. 7

   Cover, reduce heat to medium and cook 15 to 20 minutes, stirring occasionally, until potatoes are just tender and sauce is thickened.

8. 8

   Mix in peas beans and coconut milk; heat through.

9. 9

   Season with salt and pepper. Serve with accompaniment

10. 10

    Nutrition per serving: 308 cals, 7g fat, 18% cff.

11. 11

    Reprinted in Riverside Press Enterpise. No primary source was cited.

12. 12

    NOTES: This potato curry is easy to prepare -- it takes about 10 minutes to assembly and 30 minutes to cook and serve.