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
2 large tomatoes, diced
1 tablespoon garam masala
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cayenne
1 5.3-ounce carton non-dairy yogurt (cashew, coconut, or almond)
1 15-ounce can tomato purée
2 teaspoons maple syrup
2 15-ounce cans beans, drained, and rinsed
2 tablespoons fresh lime juice, plus more for serving
1. Preheat the oven to 425ºF.
2. Place the potatoes in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until just fork tender. Drain. Toss with olive oil, or lemon juice and roast for about 12 minutes, or until golden brown and crispy. Salt to taste.
3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
4. Add 3 tablespoons yogurt and stir to combine.
5. Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
6. Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.
7. Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with chopped cilantro.