Recipe by Achieng
"Tasty creamy potatoes in coconut milk. Can be served with with almost any main dish."
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small potatoes, halved
red onions, chopped
1 (1 inch) piece
fresh ginger root, minced
salt and pepper to taste
1 (16 ounce) can
fresh parsley, chopped
mmm...really good!! a little time consuming, but tastes yummy and different.
Unimpressive. At step 2 where you finish cooking the potatoes in the pan...mine burned and stuck to the pan. If I were to make this again, I would separately bake the potatoes at 450 degrees for 30-45 minutes and then add to the pan with onions and coconut milk. But, regardless, I don't think I'll be making this again.
This was good and flavorful. I wanted my onions caramelized, so I started with them and chopped the potatoes while they were cooking, then tossed the potatoes in. Once everything was nicely browned, I added the spices, reduced the heat to medium, and then covered the pan so the potatoes would cook faster. I'd use about half the coconut milk next time; this was very saucy. I'd make it again.
In step two I saw that the potatoes were getting dark brown so instead of letting them burn, I took them out of the pan and went on to the next step. I think the flavors are just a little muddy, and there are no textural contrasts to enjoy. If I were to make this again, I would cut the turmeric in half, add a bit of garam masala, and then garnish with thinly sliced scallion and thin rings of jalapeno peppers. The basic idea is very good, and it reminded me of a mild Bombay Potato dish I had once.
My husband and I both liked this recipe. I used butter with olive oil since I like the flavor of that better. I replaced the cumin seed with 1/2 tsp of ground cumin and used tomato paste with some chicken stock instead of tomato puree. Also added some fully cooked meatballs at the end just to warm through, since we're meat eaters. Served as a main dish for dinner with side "oriental" salad. Overall wonderful use of potatoes and coconut milk.
I didn't care for this but my husband liked it. I dont think turmeric is the right seasoning for this dish. I cooked the potatoes in the oven at 400 degrees for 30 minutes then added them to the sauce. I used unsweetened cocounut milk which could have accounted for the lack of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 241
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