Southwest Potato and Red Bean Bowls

Poke potatoes a few times with a fork or knife. Wrap in a damp kitchen towel; place on a microwave-safe plate. Microwave 4 to 5 minutes or until tender when pierced with a fork or knife. Let potatoes stand until cool enough to handle. (For faster cooling, place them in refrigerator.) Peel potatoes, if desired, and cut into 1-inch chunks. Divide between 2 bowls. Add remaining ingredients, dividing equally; mix well. Prep-time: 15 MINUTES / Ready In: 25 MINUTES Makes 4 cups curry + 1½ cups rice Serving size: ½ of recipe