Potato And Sweet Potato Curry

• 2 tbsp vegetable oil
• 1 tsp fenugreek seeds
• 1/2 tsp ground turmeric
• 2 cloves garlic, minced
• 1 None long green chili, thinly sliced
• 1 1/2 lb potatoes, peeled, coarsely chopped
• 1 None sweet potato, peeled, coarsely chopped
• 1 (28 oz) can chopped tomatoes
• 1 cup vegetable stock
• 1/3 cup yogurt
• 2 None Spanish onions, thinly sliced
• 1/2 cup fresh cilantro leaves

1. Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
2. Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
3. Distribute curry between serving plates. Top with onion and cilantro. Serve.

vegetable oil, fenugreek seeds, ground turmeric, garlic, long green chili, potatoes, sweet potato, tomatoes, vegetable stock, yogurt, onions, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35249 (may not work)