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POTATO PEANUT CURRY

Wildly Affordable Organic
by Linda Watson
Looking for a spicy, rich dish suitable for company? This is it. Yet it's fast enough to make from scratch on a weeknight. Serve over hot rice or with Garlic Flatbread. Double the recipe to enjoy the next day just reheated or made into a dynamite burrito with scrambled eggs or sauteed bell peppers.
Active time: 35 minutes
Total time: 45 minutes
Makes 4 main-dish servings or 8 side-dish servings
 

INGREDIENTS

• 4 garlic cloves
• One-half 28-ounce can diced tomatoes (14 ounces total)
• 1 cup water
• 1/4 teaspoon salt
• 1 pound potatoes
• 2 tablespoons corn or canola oil
• 2 tablespoons tahini
• 2 tablespoons peanut butter
• 1 teaspoon chipotle or cayenne
• 1/2 teaspoon turmeric, optional but very good
• 2 tablespoons chopped parsley leaves or basil ribbons
 

DIRECTIONS

1. Mince garlic and put in a small microwave-safe bowl. Put tomatoes with their juice, the water, and salt in a medium pot, but don't heat yet. This tomato bath will keep the potatoes from turning brown.

2. Cut potatoes into 1/2-inch cubes, stir- ring into pot as you go.

3. Cover pot and bring to a boil over medium-high heat, then simmer on medium-low so mixture barely boils.

4. Put oil, tahini, peanut butter, and chipotle in bowl with garlic. Stir to combine, cover bowl, and microwave on medium-high for about 2 minutes until the mixture is fragrant. Stir in turmeric if using, and then stir into potato mixture.

5. Simmer for about 10 minutes, until potatoes are tender. Chop parsley.

6. Serve hot in bowls, with rice if de- sired, or wrapped in flour tortillas. Refrigerate any extra. Freezing makes potatoes mushy.

Note: A recipe in Raghavan Iyer's 660 Curries: The Gateway to the World of Indian Food inspired this recipe. This version is easier and faster, made with ingredients already in the Wildly Affordable Organic kitchen.