Spicy Curry Potatoes

Potatoes are a staple food in a lot of households. And they're really easy to cook and incorporate in just about anything. They do, however, take a little more time to prepare.

Required: Potatoes (I got the smaller kind,) 1 can of Chick peas (Garbanzo beans,) Tomatoes, Curry powder, Salt, Cayenne pepper, Canola oil

Optional: Clove powder

Cooking time for this dish was less than 30 minutes. Unfortunately that doesn't include prep time. To prep the potatoes, you should bring a pot of water to boil. Remember that once you place the potatoes in, the water will rise. Be sure to fill the appropriate amount of water in your pot. The number of potatoes to boil largely depends on their size. But really you only need about 4-5 small potatoes for this dish. I didn't peel mine, but if you don't like the skin please peel before boiling them!

Once the potatoes are finished cooking. Let them cool down. I boiled mine the night before and then placed them in the refrigerator for the next day.

Chop the potatoes in quarters. Chop about 3 small tomatoes. Oil a pan or skillet with canola oil. I put in about 2 Tbsp. Stir. Add approximately 2 Tbsp of curry powder. Stir. Add 2 Tsp of clove powder. Add in some cayenne pepper to taste. I added a lot more in mine, because I wanted a very spicy dish. Keep stirring. If it looks like you need more curry, add it. In the end, I wound up adding a little bit of water. You should only do that if it looks too dry. Normally the juice in the tomatoes would suffice. Add some salt and pepper for taste!

Serve over bed of rice or eat it right out of the pan!