Instructions: Combine peeled, diced potatoes, water and 1/2 teaspoon salt. Cover and simmer for 10 minutes. until tender. Drain and reserve liquid. Meanwhile, in saucepan, saute onion, and curry powder in margarine until tender. Stir in flour. Blend. Add evaporated milk, part of cooking liquid, peas or pea mixture and salt to taste. Cook and stir until thick. Add potatoes. Cook to heat through. Serve garnished with parsley.

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