YIELD: 4 SERVINGS 1 lb. small red potatoes, cut in half 1 Tbsp. vegetable oil 1 cup sliced onion 2 Tbsps. curry powder 1 (14.5 oz.) can diced tomatoes with green chilies 2 Tbsps. prepared mango chutney Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain. In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown. Stir in curry powder and ...
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