Spicy Potato Curry

It's been a really busy week with the opening of H&R Block tax offices on Monday. We stayed open from nine in the morning until nine at night on Thursday, offering information on the Affordable Care Act (commonly referred to as Obamacare). It was a long day but we were able to help a lot of people understand the consequences of the ACA on their tax return this year.

Today was finally my day off and I decided it was a good time to make meals for the week ahead. This one was inspired by http://allrecipes.com/recipe/spicy-vegan-potato-curry/Detail.aspx

SPICY POTATO CURRY

2 large potatoes, scrubbed and cubed

2 tbsp extra virgin olive oil

1/2 large onion, chopped
2 cloves garlic, minced

1 tbsp curry powder

2 tsp ground cumin

2 tsp mild chili powder

1 tsp garam masala

1 tsp ground ginger

1 tsp dry mustard

1 tsp turmeric

1 tsp ground coriander

1 tsp sea salt

8 ounces mixed vegetables
1 cup cooked garbanzo beans

4 tomatoes, chopped

2 cups vegetable stock

2 cups cooked basmati rice

          Brown potatoes in oiled skillet, stirring often. Add onion and saute until translucent. Add garlic and cook until softened, and onions begin to brown. Add spices and toast until fragrant. Add vegetables, tomatoes and stock. Simmer until potatoes and vegetables are softened and liquid begins to evaporate. Serve over rice.