Coconut Potatoes Recipe - Allrecipes.com
Coconut Potatoes Recipe
  • READY IN 50 mins

Coconut Potatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2009

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

 
Most Helpful Critical Review
Oct 05, 2009

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.

 

6 Ratings

Nov 04, 2009

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.

 
Apr 14, 2013

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.

 
May 28, 2011

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.

 
Feb 16, 2011

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.

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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