2 cups red potatoes, peeled and cut into 1/2-inch cubes (about 3/4 pound)
1 cup fat-free, less-sodium chicken broth
2 1/2 teaspoons curry powder
1 tablespoon mango chutney (such as Sharwood's Major Grey)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh cilantro (optional)
How to Make It
Cook beef and onion in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in peas.
While the meat mixture is cooking, heat oil in a large nonstick skillet over medium-high heat. Add potatoes; cook 8 minutes or until lightly browned. Add broth and curry; cook for 2 minutes. Add potato mixture, chutney, salt, and pepper to meat mixture; simmer 1 minute. Sprinkle with cilantro, if desired.