Candied Ginger Vegetable Curry

Inspired by a Bulgarian hangover breakfast.

1 medium onion, sliced
1 medium potato, 1/2 inch dice
splash olive oil
handful okra, chopped
1 red bell pepper, coarsely chopped
1 cup Bulgarian yogurt (runnier than normal Dannon, or just plain yogurt thinned out with a couple tablespoons of water or white wine)
1 T curry paste
1 t garlic powder
1 t sweet paprika
half dozen grape tomatoes or 1 small roma, chopped
half dozen pieces candied ginger
kosher salt

First: Candied ginger is absurdly easy to make. You can easily find plenty of recipes for it. I'll post mine later.

Put olive oil in a nonstick skillet over medium-high heat. Add the onion, potato, and a pinch of kosher salt, and saute, tossing occasionally, until the onion is translucent.

Reduce heat to low. Add the yogurt and curry paste and stir until well-combined. Mix in the okra, ginger, tomatoes, garlic powder, and paprika. Cover and simmer for half an hour until the potatoes are tender. Add the bell pepper, turn off the heat, and cover for 5 minutes.

Serve over brown rice or some other favored starch.

Roasted Potatoes with Sausage

A meaty variation on a family favorite!

6-7 medium potatoes

1 medium onion

4-6 large cloves garlic or 1 T granulated garlic

a double handful of ground sausage

1 T chili powder

1 t cumin

1/2 t turmeric

2 generous pinches kosher salt

fresh ground black pepper

crushed red pizza pepper (optional)

3 T olive oil

Preheat oven to 450F. Dice the potatoes and onion to 1/2 inch; crush and mince the garlic; crumble the sausage. Combine in a cast-iron skillet. Add salt, pepper, chili powder, cumin, turmeric, and pizza pepper. Drizzle on the olive oil and mix by hand until everything is well-coated.

Bake 30 minutes, turn well with a nonstick spatula and bake another 30 minutes.

Serve with brown gravy if desired.

I added some leftover rice to the leftover salad and it made a very nice, mild counterpoint to the spicy potatoes.