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prep time
cook time
method
Stove Top
yield
4 to 6
Ingredients
- 1 tablespoon butter
- 1 1/2 pounds small potatoes, halved
- 1 large red onion, chopped
- 4-6 garlic cloves, finely chopped
- 1 tablespoon cumin seeds
- 1 teaspoon ground tumeric
- cayenne pepper to taste (optional)
- salt and pepper to taste
- 1 16 ounces can coconut milk
- 2 tablespoons tomato paste
- 1/2 cup chopped fresh parsley
How To Make curried coconut potatoes
-
Step 1Heat the butter in a large skillet over moderate heat and saute the potatoes until lightly browned on all sides.
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Step 2Remove the potatoes from the skillet and set aside. In the same skillet saute the onion until tender but not brown, about 5 minutes.
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Step 3Stir in the garlic, ginger, cumin, turmeric, and optional cayenne and cook for about 1 minute.
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Step 4Stir in the potatoes, coconut milk, tomato paste, and parsley and bring to a boil. Reduce the heat and simmer covered until the potatoes are tender, about 15 minutes.
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