coconut potatoes

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 pound small potatoes, halved
• 2 red onions, chopped
• 5 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 1 teaspoon ground turmeric
• 1 tablespoon cumin seeds
• salt and pepper to taste
• 1 (16 ounce) can coconut milk
• 2 tablespoons tomato puree
• 1 bunch fresh parsley, chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat the olive oil in a large skillet over medium-high heat. cook the potatoes in the hot oil until browned on all sides, about 10 minutes. remove from skillet and reserve.
• reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. cook until fragrant, about 1 minute. return the potatoes to the skillet and cook until almost done, about 15 minutes.
• pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.