This is an easy recipe because I’m laid back like that. I’m so laid back that I sometimes kick the back of my head. Seriously. I’m doing it now while typing this.

Sometimes I love fresh tomatoes. Sometimes I don’t. Because it’s the season; I do. Sometimes I think I’m Big Meech or Larry Hoover.

Recipe after the jump!

Potato Tomato Curry

1 TBS Olive Oil
2 Cloves Garlic Minced
1 cup White Onion
1 TBS Curry Powder
2 TBS Brown Sugar
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp oregano
3 Large Tomatoes (seeded, diced)
1 can of Coconut Milk
2 Cups (diced) Parboiled Potatoes

In a large saucepan, heat oil over medium heat. Add Garlic and sauté for 1 minute. Add the onion and sauté until translucent. Add your spices and sugar, stir and let sit until fragrant. Add your tomatoes and simmer for 3 minutes. Add your cocunut milk and potatoes. Simmer for 15 minutes on low heat. Salt to taste.

Serve over Brown Rice.

2 Comments

1. 
   Comment by

   Cat Clyne

   on July 21, 2010 at 6:36 pm #

   Holy Curry-ness, Brownbird! We harvested too many tomatoes and potatoes at my local garden yesterday. I’m gonna try this!! Thank you.

2. 
   Comment by

   Cat Clyne

   on August 1, 2010 at 11:29 am #

   Update–I made this and it was crazy-yummy! I added a can of chick peas (drained and rinsed) and a handful of raisins when I added the potatoes and served with basmati rice- woah! -it was awesome. Fresh chard sauteed in olive oil, garlic and vegan butter, with a touch of salt and pepper made the meal complete. I will make again as we have tomatoes coming out the yin/yang at the garden.