Potato Curry

4 tablespoons oil
2 yellow onions, diced
2 cloves garlic, minced
4 large russet potatoes, peeled and diced
1 cup vegetable stock
1 14 oz. can tomatoes
1 1/2 tablespoons coconut milk
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon ground pepper
1/2 teaspoon fresh ginger
1/2 teaspoon sugar
1/2 teaspoon chile powder
1/2 teaspoon salt


Heat oil. Add onion and saute until translucent.
Add garlic and potatoes and saute 2 additional minutes.
Add remaining ingredients, bring to boil and simmer until potatoes are cooked.

Serve with basmati rice.