Anonymous August 21 2005

1/2 Tbsp vegetable oil

4 garlic cloves, coarsely chopped

1 small onion, chopped

4 medium potatoes, peeled and halved

2 tsp curry powder (or more, if desired)

1/2 to 3/4 cup vegetable or chicken broth

2 Tbsp parsley, minced

In medium saucepan, heat the oil over medium heat (or use a non-stick pan and a dusting of cooking spray). Add garlic and onion and cook, stirring, until softening. Add potatoes and curry. Stir to coat the potatoes. Add broth. Cover and simmer for about 20 minutes or until potatoes are just tender. Uncover and continue to cook for a few

more minutes in order to reduce the liquids. Sprinkle with parsley

and serve. Serves 4. (This recipe can easily be doubled.)