1 tsp vegetable oil
1 tsp cumin seeds
1 medium onion (thinly sliced)
3 medium tomatoes (finely chopped)
1/2 to 1 tsp cayenne
1/2 tsp turmeric
2 medium potatoes (boiled and diced)
14 oz coconut milk (canned or freshly made are both fine)
Salt to taste
2 tbsp cilantro (or scallions, for garnish)
Heat the oil. Add cumin seeds and as they start to darken, add the onions and a pinch of salt. Saute for a couple of minutes until the onions start to soften.
Add the tomatoes, cayenne and turmeric and continue to saute for a few more minutes until the onions are soft and pulpy.
Add the potatoes along with half the coconut milk and bring to a boil. Let the curry cook another minute for the flavors to meld, then turn the heat to low and add the remaining coconut milk. Check for salt. If the curry is too thick for your liking, you can add some water or vegetable stock to thin it out. Turn off the heat as soon as the curry has warmed through but before it returns to a boil.
Garnish, if you like, with cilantro. I love this curry with the carrot rice and a garnish of scallions.