How to make it

  • Stir curry powder in large skillet over high heat until fragrant, about 30 sec (NOTE: mine wanted to stick to the bottom of the pan)
  • Stir in potatoes, vegetables, chick-peas and tomatoes; bring to boil. Reduce heat to medium-high; cover and cook 8 min.
  • Blend broth with cornstarch; stir into vegetables. Cook until thickened.
  • Serve with white or brown rice.

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