Farmer's Market Fridays: Three-potato Vindaloo

At the checkout line at the grocery store, I impulse bought a magazine. This is not uncommon for me-- magazines are one of my easy escapes, a great way to take 10-15 minutes to myself before I get back to work (on the weekend, mind you). I never take anything in fitness and fashion magazines to heart, really, though, since I usually "read" the articles, say "duh" (not always in my head), and move on.

HOWEVER, I read this article this week about "taking the crazy out of busy." Something about it must have stuck with me, because this week was really pretty slow at work, and it drove me nuts. I was searching for things to find to fill my time (there's always something to work on, if you look hard enough), and realized that, as the article suggested, I really do find part of my identity in being crazy busy.

Given that summer is just around the corner, it seems like the perfect time to step back, slow down, and focus on one thing at a time. Chill out on the multitasking, and bring intention to each action.

So when I was making this vindaloo, I took my time. I focused on each spice as I added it, and, as it simmered for a while on the stove, I rethought my to-do lists. I asked myself what had to happen today and what could happen later, and tried to modify my day so I only focus on one thing at a time. I went deep. And it felt good.

But old habits die hard... so excuse me while I eat this salad, check my email, listen to a podcast, and double-book myself for meetings next Tuesday.

Three-potato Vindaloo

Adapted from Plenty

2 tsp ground cardamom
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp ground tumeric
1 tsp sweet paprika
1 tsp ground cinnamon
2 tbsp olive oil
3 shallots, minced
1/2 tsp ground mustard
1 tbsp yellow curry powder
1 tsp ground ginger
2 tsp sriracha
3 ripe tomatoes
1/4 cup cider vinegar
1 3/4 cup water
1 tbsp sugar
2 red bell peppers, diced
2 cups sweet potatoes, diced
1 cup red-skin potatoes, diced
2 cups white sweet potatoes, diced

Heat oil in a large, deep saucepan. Add in shallots, spices, and sriracha and cook for 3 minutes. Add the tomatoes, vinegar water, sugar, and salt. Bring to boil, then reduce to simmer; cook for 20 minutes.

Add potatoes and bell peppers; cook another 20 minutes. Finally, add the orange and white sweet potatoes, and cook for 40 minutes, covered, until tender. Serve as either a side dish (serves 8) or as an entree (serves 3-4).