Moroccan Potato Stew with Tumeric

Made by Deanne at August 2011 Potluck.
From
Madhur Jaffrey's World Vegetarian"

Ingredients:

2 T olive oil
3 oz finely chopped onion
2 oz peeled, seeded and finely diced tomato (I didn't seed)
1 lb 2 oz red-skinned waxy potatoes, peeled and cut into 1 inch pieces
1/4 t ground turmeric
1/2 t ground cumin
1 t paprika
large pinch cayenne pepper
2 T finely chopped fresh coriander

Method:
Put oil in pot and set on medium=high heat. When oil is hot, add onion. Turn heat to medium and saute until onion is soft and translucent, about 5 minutes. Add remaining ingredients (except fresh coriander) and stir. Pour in 16 oz of water. Mix well. Turn heat to hight and bring to the boil. Cover pot, turn the heat to low and cook gently for 20-30 minutes, or until the potatoes are tender. Crush one or two potato pieces in pot to make the sauce thicker.
Add fresh coriander a few minutes before serving. Serve hot.
Serves 4.