Difference between revisions of "Indian Potatoes"
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This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with [[Indian Beans|Indian Beans]] and [[Indian Rice|Indian Rice]]. | This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with [[Indian Beans|Indian Beans]] and [[Indian Rice|Indian Rice]]. | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes|{{PAGENAME}}]] |
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
[[Category:recipes|{{PAGENAME}} Recipes]] | [[Category:recipes|{{PAGENAME}} Recipes]] | ||
| − | [[Category:Potato | + | [[Category:Potato Recipes|{{PAGENAME}}]] |
| − | [[Category:Coconut | + | [[Category:Coconut Recipes|{{PAGENAME}}]] |
Revision as of 14:31, 9 May 2012
| Vegan Cuisine
Ingredients
- 6 small potatoes (peeled and chopped in half)
- 2 small cans coconut milk
- 1/2 can tomatoes
- 2 cloves chopped garlic
- 1/2 teaspoon red pepper
- enough olive oil to sauté garlic
- salt to taste
Procedure
- Sauté the garlic in olive oil.
- Add tomatoes.
- Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).
- Add the coconut milk.
- Stir.
- Add 1/2 teaspoon red pepper, and salt to taste.
- Boil it all.
- Add the potatoes.
- Cook over low-medium heat until the potatoes are done (they will become fairly soft; check with a fork).
This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with Indian Beans and Indian Rice.
