Coconut Potatoes

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 372 calories; protein 6.2g; carbohydrates 32.2g; fat 26.8g; sodium 66.4mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .