Coconut-Turmeric Curry with Potatoes and Peas Recipe

Name: Coconut-Turmeric Curry with Potatoes and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 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 chile s; 2 tsp. ground turmeric

Ingredients

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 chile s
2 tsp. ground turmeric

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 8 servings, 1 cup (250 mL) each

Instructions

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.