Ingredients:

  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 -- 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

Preparation:

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