Place sliced onion in a large oven safe skillet with 2 Tbsp water over medium high heat. Saute for 1 minute.
1 red onion, thinly sliced
Add curry powder, paprika, cayenne powder and potatoes. Stir well. Add another 1-2 Tbsp of water. Cook for 2 minutes, stirring constantly.
1 tsp curry powder, 2 tsp paprika, 1/8 tsp cayenne pepper, 2 potatoes, diced into 1/2 inch cubes
Add mushrooms, thyme, pepper and salt. Stir well. Make sure there is at least 2 T of water in the pan.
16 oz mushrooms, diced into 1/2 inch cubes, 1/2 tsp dried thyme, 1/2 tsp ground black pepper, salt
Place oven-safe pan in the oven. Cook for 30 minutes, or until potatoes are fork-tender. Carefully remove dish and serve warm.
If you don't have an oven-safe pan, saute in a skillet on the stove-top and then transfer the mixture to a medium casserole dish before transferring to the oven.We used a Le Creuset Cast Iron Skillet for this recipe. (*Affiliate link)Nutrition information is based on 1/4 tsp salt.