Coconut Potatoes

Coconut Potatoes

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"Tasty creamy potatoes in coconut milk. Can be served with with almost any main dish."
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Ingredients

50 m servings 372 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

mmm...really good!! a little time consuming, but tastes yummy and different.

Most helpful critical review

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 fo...

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mmm...really good!! a little time consuming, but tastes yummy and different.

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 brow...

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 fo...

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,...

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 ...

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...

Great as a side dish! it's quite rich and coconut, would do best with steamed fish or chicken. Don't skimp on the spices as they add the most flavor. Also, didn't have tomato paste on hand so cu...

I really liked this recipe, with my favourite coconut milk. Tasty indeed !!

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