Potato Curry with roti

(total preparatoion time-approx 1/2 hour plus time to wash/chop vegetables)

* 1/4 sunflower oil
* 2 tsp turmeric
* 1 tsp cumin
* 1/2 tsp allspice
* 1/2 ground ginger
* (instead of the above spices, you can use 4 tsp curry powder)
* 1 small onion, cut into small pieces
* 4 cloves garlic, minced or crushed
* 2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
* salt to taste

Additional ingredients, (optional-depending on personal taste and what is available in the kitchen):

I like to add some or most of the following ingredients (if I have them)

* up to 1 cup chick peas
* up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then
* use less potatoes from above)
* up to 1 cup of red, yellow, or green pepper (cut into small pieces)
* up to 1/2 cup broccoli or cauliflower (chopped small)
* up to 1.2 cup sliced bok choy or cabbage
* 1/2 cup to 1 cup of water

Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan.

Cook stiring for 5 minutes, careful not to burn spices.

Then add onion and garlic and cook for 1-2 minutes stirring.
You may have to turn down the heat a little bit so that the garlic doesn't burn.
Then add the potatoes and fry them up for 1-2 minutes, stirring.

This is also the time to add any of the following items:
chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage.

Add the water wo that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2")

Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble).

Taste for salt and be sure that potatoes are soft.
Add a little more water if necessary.

Serve on rice or scooped onto roti bread.

From: Arlene Allen