Curried Potatoes with Tomatoes and Peas

The verdict on this dish was, KEEPER! I was nervous putting a jalapeno, curry paste, and chili powder on the potatoes – I thought it was too much heat. BUT, between the garden fresh tomato I crushed and sugar the flavors blend beautifully.

Meatless Monday Menu – Curried Potatoes, Leftover Gazpacho and Crusty Bread
Farm Share Produce – New Potatoes, Jalapeno
Other Local Produce – Tomato

Curried Potatoes with Tomatoes and Peas
Adapted slightly from http://dinnerwithjulie.com/2010/08/09/curried-potatoes-crushed-tomatoes-peas/

5-6 New Potatoes, cut into bite size chunks
2 T olive oil
1 medium tomato, crushed with immersion blender (canned or tomato sauce are other options)
½ jalapeno pepper, seeded and minced
1 ½ t smoked paprika
1 ½ t red cury past
1 t chili powder
2 t sugar
½ salt
1 cup frozen peas

Boil the potatoes until tender, about 20 minutes.
In a large skillet, heat the oil on medium-high heat and add the potatoes, cook 4-5 minutes until they begin to brown.
To the skillet add the tomatoes, jalapeno, paprika, curry paste, chili powder, sugar and salt. Cook 5 minutes.
Add the peas and cook another 5 minutes.