Serve this dish on its own or with steamed rice.
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, jalapeño 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.
Recipe from: http://www.vegetariantimes.com/recipe/curried-potatoes/
My name is Tamica Cox-Jerome. I am a mother, sister, friend and a wife. If it were up to me I would read, read and read some more. I am a student and will always be as I enjoy learning. I am approachable, compassionate, loyal, and at times audacious. If I had to describe myself in one word though, that word would be strong. To quote Confucius: "If I am walking with two men, each of them will serve as my teacher. I will pick out the good points of one and imitate them, and the bad points of the other and correct them in myself."