Potatoes and onions with tomatoes
From: Nancy - Canada

This one came out of the Globe and Mail (and they attributed it to Maya Kaimal MacMillan), and never fails to taste good, even though I have no instinct when it comes to spicing.

• 1 cup sliced onion
  
• 3 T plus 1 T peanut oil
  
• 1 clove minced garlic
  
• 5 t ground coriander
  
• 1/4 t ground cayenne
  
• 1/4 t ground black pepper
  
• 1/4 t ground turmeric
  
• 1.5 cups canned plum tomatoes, drained, coarsely chopped
  
• 3 large Yokon gold potatoes, 3/4 inch cubes
  
• 3/4 cup water
  
• 3/4 cup coconut milk
  
• 1 t fennel seeds
  
• 1 t salt
  
• 2 bay leaves
  
• 1 dried red pepper

Fry onions over medium high in 3 T of oil to a golden colour.
Add garlic for another minute.
Mix in coriander, cayenne, pepper and turmeric.
Add tomatoes and cook 3-4 minutes till warmed through.
Add potatoes, water, 1/2 cup of coconut milk, fennel seeds, and salt.
Bring to steady simmer, partially cover, and cook 20-30 minutes until potatoes are tender and sauce is cream-like.
Add remaining coconut milk, bring to boil and remove from heat.
Heat remaining 1 T of oil, add mustard seeds, bay leaves and red pepper, and heat under seeds start to pop.
Stir into curry.