INGREDIENTS

For the potatoes:

• 15 baby potatoes
• Drizzle of olive oil, or squeeze of lemon juice
• Salt to taste

For the curry:

• 1 tablespoon neutral cooking oil, or vegetable broth
• 1 large yellow onion
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 5.3-ounce carton non-dairy yogurt (cashew, coconut, or almond)
• 2 large tomatoes, diced
• 1 tablespoon garam masala
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon cayenne
• 1 15-ounce can tomato purée