Coconut Potatoes

Name: Coconut Potatoes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams coconut milk; 1 Tbsp cumin seeds; 1 inch fresh ginger root, minced; 1 bunch fresh parsley, chopped; 5 cloves garlic, minced; 1 teaspoon ground turmeric; 1 Tbsp olive oil; 454 grams potatoes, halved; 2 red onions, chopped; 4 servings salt and pepper to taste; 2 Tbsps tomato puree

Coconut Potatoes is a gluten free, whole 30, and vegan side dish. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 397 calories, 7g of protein, and 31g of fat. Head to the store and pick up tomato puree, potatoes, ginger root, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Potato

Cooking Oil

Equipment you will use

Frying Pan

Remove from skillet and reserve.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Cumin Seeds

Potato

Turmeric

Garlic

Ginger

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coconut Milk