Vegetable Curry Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
495
FAT
45%
CHOL
0%
SOD
18%

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Ingredients for 6 servings

1 large red onion

1/2 cup finely chopped cilantro

1/2 cup almonds, toasted and coarsely chopped

Accompaniment: cooked basmati rice

1/3 cup mild curry paste

2 red bell peppers

1 14 ounce can chickpeas, drained and rinsed

10 ounces green peas

3 yellow-skinned potatoes, cut into 1 1/2-inch pieces

1/2 cup water

2 sweet potatoes (about 1 lb), peeled and cut into 1

3/4 cup unsweetened coconut milk

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