How to Make Coconut Potatoes - A Step-by-Step Guide

Coconut potatoes are a delicious, creamy, and flavorful dish that brings together the rich and comforting flavors of coconut milk and tender potatoes. This recipe is perfect for those looking for a unique and tasty way to serve up a classic side dish.

The combination of potatoes and coconut milk creates a luscious and velvety texture, making these coconut potatoes a standout dish. The addition of aromatic spices and herbs also adds a burst of complex and exotic flavors that elevate th...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    372 cal.

    • Total Fat: 27g
    • Saturated Fat: 21g
    • Sodium: 66mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 6g
    • Vitamin C: 50mg
    • Calcium: 90mg
    • Iron: 7mg
    • Potassium: 973mg