2 (6.5 ounce) cans condensed chicken broth
2 cups cooked and mashed potatoes
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup water
1/2 cup margarine, chilled
1/4 cup vegetable oil
In a pan over medium heat, combine the chicken broth, potatoes, curry powder, cumin, turmeric, salt and pepper. Bring to a boil and then reduce heat to low and simmer 5 minutes, until the potatoes are tender and the potatoes are set in a ball.
In a large bowl, stir together the potatoes, sauce mixture, and water until all is well mixed and potatoes are done.
In a small bowl, mix together the margarine, oil and stovetop water until smooth. Pour over potatoes and serve hot.