YIELD: 4 SERVINGS
1 lb. small red potatoes, cut in half
1 Tbsp. vegetable oil
1 cup sliced onion
2 Tbsps. curry powder
1 (14.5 oz.) can diced tomatoes with green chilies
2 Tbsps. prepared 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.
Photo and recipe: British Potato Council