Indian Vegetable Curry

Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style. Add cooked chicken for a heartier main dish. Serve with white or brown rice.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2 -3  teaspoons curry powder
• 16  ounces canned sliced potatoes, drained
• 16  ounces  frozen broccoli carrots cauliflower mix (Birds Eye Farm Fresh Mixtures Broccoli, Cauliflower and Carrots)
• 15  ounces  canned chickpeas, drained
• 14 1⁄2 ounces canned stewed tomatoes
• 13 3⁄4 ounces canned chicken broth

Directions

1. Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
2. Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
3. Reduce heat to medium-high cover and cook 8 minutes.
4. Blend broth with cornstarch; stir into vegetables. Cook until thickened.