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Add a photoServings: 4
Ingredients
- 1 Tbsp. vegetable oil
- 1 c. minced onions
- 1 Tbsp. curry pwdr
- 2 Tbsp. flour
- 14Â 1/2 ounce fat-free low-salt vegetable broth
- 1Â 1/3 lb potatoes, 1/2-inch cubes
- 1 c. frzn peas
- 8Â 3/4 ounce cooked garbanzo beans, rinsed and liquid removed
- 1/2 c. coconut lowfat milk, light, unsweetened
- Â Â salt and black pepper, to taste
- Â Â minced peanuts
- Â Â raisins
- Â Â sliced green onions
- Â Â mango chutney
- Â Â plain yogurt
- Â Â fresh cilantro leaves
Directions
- Heat oil in large skillet over medium heat. Add in onions: cook 8 to 10 min, stirring often, till onions are soft and lightly browned. Fold in curry pwdr; cook and stir l minute. Fold in flour, then whisk in broth. Increase heat to high; bring to boil. Fold in potatoes; return to boil. Cover, reduce heat to medium and cook 15 to 20 min, stirring occasionally, till potatoes are just tender and sauce is thickened. Fold in peas beans and coconut lowfat milk; heat through. Season with salt and pepper. Serve with accompaniment
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 90 | 28% |
| Total Fat 10.29g | 13% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 1mg | 0% |
| Sodium 669mg | 28% |
| Potassium 810mg | 23% |
| Total Carbs 49.53g | 13% |
| Dietary Fiber 9.2g | 31% |
| Sugars 6.12g | 4% |
| Protein 10.57g | 17% |
