Tomato Potato Curry

Dear Turkey,

Potatoes. Rice. Naan. Sounds like I'm going to run ten miles tomorrow.

Even if you're not running ten miles tomorrow, this easy, wintry curry is really satisfying. You can make it in the morning before work, and if you use brown rice, it's not really unhealthy.

Easy Vegan Tomato Potato Curry

(adapted from Complete Indian Cooking, serves 4)

Ingredients:

- 3 T olive oil

- 1 t mustard seeds

- 8 small red potatoes, cut up small

- 1 t turmeric

- 2 t curry powder

- 2 t paprika 

- 1 t salt

- juice of 3 limes

- 1 can diced tomatoes, undrained

- cilantro or parsley, for garnish

Instructions:

- Heat oil and mustard seeds until the oil is shimmering (cast iron pan is awesome here). Add potatoes and fry for about 5 minutes, adding spices and lime juice while stirring.

- Add tomatoes and simmer for 5-10 minutes until potatoes are tender.

- Garnish with greens and serve with wild rice and naan (I used frozen from Trader Joe's -- no shame). 

Enjoy,

Tofu