Curried Potatoes

• 1 1/2 Tbs. vegetable oil
• 2 medium onions, diced (3 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 4 large Yukon gold potatoes, peeled and cut into chunks
• 3 carrots, peeled and cut into 2-inch pieces (1 cup)
• 3 Tbs. Madras curry powder
• 1 15-oz. can black beans
• 3 medium tomatoes, coarsely chopped (1 1/2 cups)
• 1 cup low-sodium vegetable broth
• 2 jalapeno chiles, seeded and finely chopped (1/4 cup)
• 1 tsp. balsamic vinegar

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.
2. Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

vegetable oil, onions, garlic, gold potatoes, carrots, curry powder, black beans, tomatoes, vegetable broth, chiles, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/curried-potatoes-50056393 (may not work)