Curried Potato Pita Sandwiches

• 1 onion (about 8 oz.), peeled, halved lengthwise, and thinly sliced crosswise
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salad oil
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• About 1/2 teaspoon salt
• 1 1/2 pounds Yukon Gold or other thin-skinned potatoes, scrubbed and cut into 1/2-inch chunks
• 1/4 cup chopped parsley
• 1 cup nonfat plain yogurt
• 1/2 cup diced peeled cucumber
• 1 1/2 tablespoons lemon juice
• 3 pocket breads (about 6 in. wide), cut in half crosswise to make 6 pockets

1. In a 10- to 12-inch frying pan over medium heat, stir onion and 1 1/2 teaspoons garlic in oil until onion is limp and starting to brown, about 10 minutes. Stir in curry powder, cumin, cayenne, and 1/2 teaspoon salt.
2. Add potatoes and 1 cup water and bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, about 15 minutes; if they start to stick, add 1 to 2 tablespoons water to pan as needed. Stir in parsley and more salt to taste.
3. Meanwhile, in a bowl, mix yogurt, cucumber, lemon juice, and remaining 1/2 teaspoon garlic. Add salt to taste.
4. Toast pocket breads lightly in a toaster and gently pull open. Spoon potato mixture equally into halves; spoon yogurt sauce over potatoes.

onion, garlic, salad oil, curry powder, cumin, cayenne, salt, potatoes, parsley, nonfat plain yogurt, cucumber, lemon juice, pocket breads

Taken from www.myrecipes.com/recipe/curried-potato-pita-sandwiches (may not work)