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Curried Beef with Potatoes and Peas

Submitted by Niki Richardson of Hotchkiss, CO (Cooking Light, June 2000)

1 pound Princess ground beef
1 cup chopped onion
1 cup frozen green peas
2 teaspoons olive oil
2 cups red potatoes, peeled and cut into inch cubes
1 cup fat free, low sodium chicken broth
1 teaspoons curry powder
1 tablespoon mango chutney
teaspoon salt
teaspoon freshly ground black pepper
Chopped fresh cilantro (optional)

Cook beef and onion in a large nonstick skillet over medium-high heat until browned. Stir to crumble and stir in peas.

While meat mixture is cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add potatoes and cook 8 minutes or until lightly browned. Add broth and curry and cook for 2 minutes. Combine the potato mixture, chutney, salt and pepper to meat mixture. Simmer for 1 minute and serve. Sprinkle with cilantro, if desired.