Vegan Curried Potatoes & Peas

This recipe was fairly easy to make and tasted as good as anything I've had at an Indian restaurant.  Flavors aren't too offensive for those readers who aren't sure if they like Indian food.  The best part is that this recipe makes six large servings so there will be plenty left over for lunch tomorrow!

Ingredients:

• 4 Medium Red Potatoes
• 1 Cup Uncooked Basmati Rice
• 1 Tbsp. Light Olive Oil
• 1 1/2 Cups Chopped Yellow Onion
• 1 Tsp. Minced Garlic
• 1 14.5 Oz. Can Diced Tomatoes
• 1/2 Cup Vegetable Broth
• 1 Tbsp. Spicy (Or Regular) Curry Powder
• 1/2 Tsp. Garam Masala
• 1/2 Tsp. Salt
• 1 Cup Frozen Peas
• 1/2 Cup Non-Fat Yogurt (Or Soy Yogurt for Vegan)

Directions:

• Poke holes in potatoes and place on a microwave-safe plate and cover with paper towel.
• Microwave on high for eight minutes.
• Meanwhile, put uncooked rice in rice cooker with 1 1/2 cups water and cook.
• Take potatoes out of microwave and cut into small wedges.
• Heat oil in large skillet over medium-high heat.
• Add onion and cook two minutes or until tender.
• Add potatoes and cook for five minutes.
• Add garlic and cook for one minute.
• Add tomatoes and juice, broth, curry powder, garam masala, and salt.
• Stir to combine and then cook covered for 10 minutes or until potatoes are tender.
• Add peas and yogurt and stir to combine.
• Cook for 3 - 4 minutes until thoroughly heated.
• Serve over rice.