Ingredients
4
4 servings
- •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
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. 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.
Nutritional Facts
Per 4 servings
- Calories: 372
- Carbohydrate: 32g
- Fat: 27g
- Fiber: 6g
- Protein: 6g
- Sugar: 4g
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