Potato and Cauliflower Curry

I'm not the best at taking pictures of food, but that's an actual picture of what I made, so yay for me. Kari and I had this last night and it was awesome. I freaked out a little because I thought the curry was going to be too thick so I added a little too much water, but it turned out great, and we have enough left over for at least one more meal. I got this recipe from a food blog I read called The Kitchn.

Potato and Cauliflower Curry
Serves 4-6

1 large or 2 small onions, diced small
1 pound (about 6 small) red potatoes, cut into small cubes
1 small head of cauliflower, cut into bite-sized pieces
3 cloves of garlic, minced
1 teaspoon cumin
2 teaspoons curry powder
1/4 teaspoon turmeric

1/2 cup of water
2 cans (14.5oz) diced tomatoes in their juices
1/4 cup yogurt (sub 1 cup coconut milk and leave out the water to make it vegan)

Heat a teaspoon of olive oil in a 4- to 6- quart dutch oven over medium-high heat. Cook the onions with a half teaspoon of salt until they are soft and translucent. Add the potatoes with another half teaspoon of salt and cook until they are browned on all sides. Add the cauliflower and cook until it is also browned in spots. Add the garlic and cook for 30 more seconds

Toss in all of the spices and stir until they are fragrant, about 30 seconds. Pour in the tomatoes and their juices. Add the water or coconut milk. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are soft, 15-20 minutes. For a thicker sauce, remove the lid in the last five minutes of cooking to let moisture evaporate.

Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired. This curry will keep for one week refrigerated or up to 6 months frozen. (If you're planning on freezing some of it, don't add the yogurt until you're ready to serve the curry.)