Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
1 tablespoon curry powder
2 tablespoons all-purpose flour
14 1/2-ounce can fat-free, reduced sodium vegetable broth (for non-vegetarian option, substitute chicken broth)
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
1 cup frozen peas
8 3/4-ounce can garbanzo beans, rinsed and drained
1/2 cup unsweetened coconut milk
Salt and pepper to taste
Choice of accompaniments: chopped peanuts; raisins; sliced green onions; mango chutney and plain yogurt

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 1 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.

Nutritional facts per serving: 359 cal., 12 g fat, 0 mg chol., 321 mg sodium, 55 g carbo., 10 g fiber, 10 g pro.