Recipe for Potato Curry with Coconut Milk and Chickpeas, Easy 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl vegetable oil
1 cup chopped onions
1 tbl curry powder
2 tbl flour
1/2 oz fat-free low-salt vegetable broth
1/3 lb potatoes 1/2-inch cubes
1 cup frozen peas
3/4 oz cooked garbanzo beans rinsed and drained
1/2 cup coconut milk, light unsweetened
salt and black pepper to taste
----------------- OPTIONAL ACCOMPANIMENTS ----------------
chopped peanuts
raisins
sliced green onions
mango chutney
plain yogurt
Instructions:
Instructions: 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 accompaniment

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

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