Nutty Potato & Tomato Curry

PJ made this for our shabbat dinner last night; using a NaughtyCurry recipe for Groovy Green Beans & Shrooms Curry as his launching pad. We snarfed it with samosas and challah. Today it was even better! With cottage cheese on the side!

6-7 medium potatoes, cut up into bite sized pieces and boiled
1 4 oz can portabello mushrooms
1/4 cup almond or peanut butter
2 tsp oil or ghee
1 cup chopped or sliced onion
3 lg garlic cloves, minced
1/2 small can tomato paste (about 2 oz)
1 tsp lemon juice or a pinch of sour salt or mango powder
1 tsp salt

Masala*

1&1/2 tsp cumin powder
4 tsp coriander powder
1 tsp fenugreek powder
2 tsp paprika
OPTIONAL: 1-3 tsp cayenne

*4-5 tsp curry powder would be an adequate substitute for everything but the cayenne

Chop and boil potatos until soft while heating the spices.

Heat oil and sauté onions and garlic until onions are clear. Add almond or peanut butter and cook until hot. May need a small amouont of water to keep nut butter from sticking to pan.

Add masala ingredients. Sauté for one minute.

Add tomato paste and salt and cook until hot. Should have a pasty consistency.

Add potatoes with 1/2 cup water, then simmer–stirring occasionally–until entire mixture is heated through.

Finally, add lemon juice/sour salt/mango powder and stir and serve.