Curried Potatoes

Serve this dish on its own or with steamed rice.

Serve this dish on its own or with steamed rice.



  • 1 1/2 Tbs. vegetable oil
  • 2 medium onions, diced (3 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 large Yukon gold potatoes, peeled and cut into chunks
  • 3 carrots, peeled and cut into 2-inch pieces (1 cup)
  • 3 Tbs. Madras curry powder
  • 1 15-oz. can black beans
  • 3 medium tomatoes, coarsely chopped (1 1/2 cups)
  • 1 cup low-sodium vegetable broth
  • 2 jalapeno chiles, seeded and finely chopped (1/4 cup)
  • 1 tsp. balsamic vinegar


1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

2. Add beans and their liquid, tomatoes, broth, jalapeƱo chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.