Indian Vegetable Curry

1. 1

   Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.

2. 2

   Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.

3. 3

   Reduce heat to medium-high cover and cook 8 minutes.

4. 4

   Blend broth with cornstarch; stir into vegetables. Cook until thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.