Potato, Tomato, Onion & Apple Curry

Admittedly, this is not the most photogenic dish. It is, however, inexpensive, fragrant, and well-balanced in terms of flavor. Though I am not a vegetarian, I do not miss meat when eating this as a main course.

I started making this dish a few months ago when I had a surplus of little grape tomatoes on hand. I put them in a pan over low heat with some olive oil, and as the tomatoes started to release their juices, added some chopped onion and herbs. For dinner that night, I ate simply that mixture over leftover rice. As you will see, I have added some ingredients to make this a one-pot dish with a nod to India that is big on flavor and easy on clean-up.

Ingredients:
Two potatoes, cubed
Two apples, cubed
Two medium-sized onions, cut into thin rings
Two packages of grape or cherry tomatoes
Greek yogurt
Chicken or vegetable stock
Olive oil
Garam masala*
Nutmeg
Cinnamon
Salt and pepper
Fresh mint

*This is a spice mix that can be purchased in South Asian or Middle Eastern groceries and even in some supermarkets with a good selection of spices. If you cannot find it, many online retailers carry it. If you wish, you can substitute common yellow curry powder, but be advised that the taste of the curry will be less balanced.

Procedure:
(1) Drizzle some olive oil in a deep pot and set to medium heat. Add the tomatoes along with a few pinches of salt and pepper.
(2) After about five minutes, the tomatoes will start to release some of their juices. At this point, add the onion and stir to coat it with the tomato juice.
(3) When the onion has cooked down and significantly softened, add the potato and apple cubes.
(4) Add a three pinches of garam masala and a pinch each of nutmeg and cinnamon. Stir to evenly distribute.
(5) Allow the mixture to cook down and all of the liquid in the pot to be absorbed. At this point, add about a cup of chicken or vegetable stock and stir.
(6) When the chicken stock has been absorbed, fish out a potato cube and test for doneness. If the potato is not completely cooked, add a bit more chicken stock and test again in a few minutes.
(7) When the potatoes have cooked through, take the pot off of the heat and add a few tablespoons of greek yogurt. Stir well and serve in bowls, garnished with plenty of fresh mint.