easy potato curry

seriously guys, don't make me doubt your commitment to sparkle motion! you should totally make this easy indian-style curry recipe that can be catered to your spice desires by increasing or decreasing the amounts. 

auditory pairing: paul simon - the afterlife (he is STILL relevant, how?!)

easy potato curry
yields 4 servings
from Vegetarian

4 tbsp vegetable oil
1 1/2 lb waxy potatoes, cut into large chunks
2 onions, quartered
3 garlic cloves, crushed
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 inch piece fresh ginger, grated
1 fresh red chili, chopped
8oz cauliflower florets
4 tomatoes, peeled and quarted
3/4 c frozen peas
2 tbsp chopped cilantro
1 1/4 c vegetable stock
shredded cilantro, for garnish

1. heat the veggie oil in a large heavy-based saucepan/skillet
2. add potato chunks, onion, and garlic and fry over low heat, stirring frequently for 3-5min
3. add garam masala, cumin, coriander, ginger, and chili. fry over a low heat stirring constantly 2min
4. add cauliflower, tomatoes, peas, chopped cilantro, and veggie stock
5. cook over a low heat for 35-40mins, or until potatoes are tender and completely cooked through
6. garnish potato curry with fresh cilantro & serve with some rice or naan

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