Delicious, fast, and easy. People will think you’ve been simmering this for hours! The recipe stands on its own as a side dish; adding some protein at the end makes it a main course dish. You can serve this, with or without the protein, over rice, or not.
3 c chopped potatoes, (bite-sized pieces)
1 T butter, or use all butter
2 T vegetable oil, or use all oil
1 medium yellow onion, chopped
1 t whole cumin seeds
1 t curry powder, or to taste
1/4 t ground turmeric
1/4 to 1/2 t cayenne pepper
1 c canned diced tomatoes
3/4 c water or broth
1 t salt
1/4 c cream, sour cream, or whole-milk yogurt
2 c or so cooked protein–tempeh, tofu, beans, meat, optional
chopped fresh cilantro or parsley, for garnish, optional
additional sour cream or yogurt, for serving
1. Steam the potatoes for 20 to 30 minutes, until they are tender. The cooking time will depend on the size of the potato pieces. Once they are done, remove from pot and set aside.
2. Meanwhile, melt the butter and heat the oil in a large skillet over medium-low heat. Add the onion and cook until soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper and cook until fragrant, about a minute. Stir in the tomatoes, water or broth, and salt. Bring just to a simmer.
3. Remove from heat and stir in the cream. Now, you can use an immersion blender to purée the mixture, or transfer to a food processor to purée. Or you leave it as is (that is how I prefer it). Return the purée to the skillet, add the protein, if using, and potatoes and gently heat through. Serve, sprinkled with fresh herb, if using, and with additional sour cream or yogurt on the side.