Finals week has come again. With two down and two to go, I'm looking forward to this Friday when I can stop studying and start enjoying the hot weather that has finally arrived. In the meantime, I'm going to be doing lots of reading and sitting around indoors scribbling frantically in blue books. At least I have curry to keep me company... and a fine curry it is, with potatoes, mushrooms, and tomatoes melding together into a spicy stew that'll make your tastebuds do a little dance.

4 crimini mushrooms, quartered
2 new potatoes, cut into 1 inch cubes and boiled for 1 hour in a pot of water
2 tbsp olive oil
1/2 tsp red chili powder
1/2 tsp amchur powder
1/2 tsp ground cinnamon
1/4 tsp coriander
1/4 tsp turmeric
1 tsp garam masala
1/2 tsp grated fresh ginger
1 clove garlic, crushed
1 cup canned tomatoes
1/2 cup water
2 tsp lemon juice
2 tsp plain yogurt
fresh mint to garnish

    Boil potatoes, set aside. Heat olive oil in a large saucepan. Add the spices, ginger, garlic, and mushrooms. Cook, stirring, until the spices begin to darken and release scents. Add the potatoes, tomatoes, water, and lemon juice. Bring to a boil. Cook until the sauce thickens and the mushrooms are tender. Add the yogurt, stir, and return to a boil. Garnish with chopped mint leaves, and serve with store-bought naan.