Make it meatless! With onions, potatoes and peas in a creamy coconut broth, this full-flavoured curry is sure to be a hit with vegetarians and meat lovers alike.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 large onion, chopped
1 Tbsp. curry powder
2 lb. (900 g) new potatoes, cut in half
1 clove garlic, minced
1 can (400 mL) lite coconut milk
1 cup 25%-less-sodium vegetable broth
2 cups frozen baby peas
1/2 cup Philadelphia Cream Cheese Product
1/4 cup chopped fresh cilantro
1 Tbsp. chopped red chiles
2 tsp. ground turmeric
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How do I make it ?
Heat oil in large nonstick skillet on medium heat. Add onions and curry powder; cook 5 min. or until onions are crisp-tender, stirring frequently.
Add potatoes and garlic; cook 3 min., stirring frequently. Stir in coconut milk and vegetable broth. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally.
Add remaining ingredients; stir. Cook, uncovered, 3 min. or until cream cheese product is completely melted and sauce is well blended, stirring frequently.
Kraft Kitchen Tips!
Drizzle with fresh lime juice before serving with a side of warmed flatbread.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 15 mg
Sodium 190 mg
Carbohydrate 33 g
Fibre 5 g
Sugars 5 g
Protein 6 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.