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Bombay Potato Curry
Ready Time: 35min
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
1 lb. small red potatoes, cut in half
1 tablespoon vegetable oil
1 cup sliced onion
2 tablespoons curry powder
1 (14.5 oz) can diced tomatoes with green chilies
2 tablsppons mango chutney
Place potatoes in a saucepan and cover with cold water.
Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain.
In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.
Stir in curry powder and cook for 1 minute.
Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered, for 5 minutes.
3 years ago
Just made it everyone liked. Doubled the potato and onion and diced tomato but not the curry. Didn't have mango chutney...
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