A curry that is simple, can be eaten with rice and is similar to Indian curries, this yogurt curry is also from Global Vegetarian Cooking by Troth Wells. Boiled and cubed 2-3 potatoes are cooked with sautéed chopped onion (one), 2 chopped tomatoes, 2 cloves of minced garlic, 1/2 tsp grated ginger, 1/2 green chili, few black peppers and a pinch of sugar. Add a cup of water to all these, season with salt and cook for about 5 minutes or so. Whisk yogurt in a cup with a pinch of salt and a little oil and serve with the cooked potatoes! Pretty simple, right?