A Curry Retrospective: Tibetan Potato Curry
This dish was a culinary first for me. Although I’ve made curries from the cuisines of many countries, and have made several Tibetan-style meals, I’d never made a curry with potatoes as the main ingredient.
It’s a simple recipe really, with only seven components in the curry paste: tomatoes, onion, garlic, ginger, dried red chilies, turmeric, and cumin. And it can serve either as a vegetarian main dish, or as a side dish to accompany a meat entrée.
Here is a link to the Recipe and Photo on ThingsAsian.