Bombay Potato Curry

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

1. 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.

2. In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.

3. Stir in curry powder and cook for 1 minute.

4. Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered for 5 minutes.

Photo and recipe: British Potato Council