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1 tsp. oil
1½ tsp. curry powder
1 14 oz. can light coconut milk
2-3 tbsp. yellow curry paste (I swear by this brand, it makes the dish!)
1 cup vegetable broth
1 tsp. soy sauce
1 tsp. brown sugar
¼ tsp. red pepper flakes (more, if you like it spicy)
10-12 baby golden yukon potatoes, cut into bite-sized pieces
1 14 oz. can chickpeas, drained and rinsed
½ yellow onion, thinly sliced
1 red bell pepper, thinly sliced
juice of 1 lime
Cooked rice, for serving
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1st Keep
 Elyn7071
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