Last modified on 14 March 2010, at 21:46
- 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.
- 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.