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Curried Potatoes with Tomatoes and Peas

Yields1 Serving

 4-5 Yukon gold or new potatoes, cut into large chunks (I don't bother to peel them - a bonus when you use thin-skinned potatoes like Yukon Golds)
 canola oil, for cooking
 1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor
 1 jalapeno pepper, seeded and minced (optional)
 2 tsp. paprika
 1-2 tsp. curry powder or paste
 1-2 tsp. chili powder
 2 tsp. sugar
 1/2 tsp. salt (or to taste)
 1/2-1 cup frozen peas, thawed by running under warm water in a colander

Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, jalapeno, paprika, curry powder, chili powder, sugar and salt and cook for 5 minutes. Add the peas and cook for another 5 minutes, until the potatoes are well coated and the extra moisture has cooked off.