Indian recipes

Easy Potato Curry with Coconut Milk and Chickpeas

Course : Indian
Source: Associated Press 4/7/99
Serves: 4

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Ingredients:

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 inch cubes

1 cup frozen peas

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

1/2 cup light unsweetened coconut milk

1 teaspoon salt and black pepper -- to taste

---OPTIONAL ACCOMPANIMENTS---

1 Cup chopped peanuts

1 Cup raisins

1 tablespoons sliced green onions

1 jar mango chutney

1 Cup plain yogurt

1 tablespoons fresh cilantro leaves

Preparation / Directions:

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.

Easy Potato Curry with Coconut Milk and Chickpeas

Ingredients:

Preparation / Directions:

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