Easy Potato Curry with Coconut Milk And Chickpeas
| Yield: | 4 servings |
| Categories: |
| 1 | tb | Vegetable oil |
| 1 | c | Chopped onions |
| 1 | tb | Curry powder |
| 2 | tb | Flour |
| 14 1/2 | oz | Fat-free low-salt vegetable broth |
| 1 1/3 | lb | Potatoes; 1/2-inch cubes |
| 1 | c | Frozen peas |
| 8 3/4 | oz | Cooked garbanzo beans; rinsed and drained |
| 1/2 | c | Coconut milk; light, unsweetened |
| Salt and black pepper; to taste | ||
| OPTIONAL ACCOMPANIMENTS | ||
| Chopped peanuts | ||
| Raisins | ||
| Sliced green onions | ||
| Mango chutney | ||
| Plain yogurt | ||
| Fresh cilantro leaves |
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