Our autumn potatoes

Last weekend, I dug up lots of red potatoes from our somewhat informal veggie garden near the rear of the yard. Not really much of a garden: really a place where “extras” went to grow. Funny thing is, what’s tended less seems to grow more, and that has me thinking about the management of next year’s garden! I made my fav vegan potato dish, which my husband does not like, and that means more for me! Thank you, Mother Earth!

Tibetan potato curry, my favorite lunch food ever!

Potatoes from your garden (about 6 cups chopped)

Fenugreek seeds

Chopped onion

Fresh ginger, chopped

Garlic, chopped

Coriander

Cumin

Curry powder

2 chopped tomatoes (you can use the last-of-the-season green tomatoes from your garden, as I did this time)

2 jalapenos from your garden

Water

Cook all in enough water to cover, until the potatoes are soft. Use spices to your taste, and salt after cooking.