Cookbook:Indian Potatoes

Cookbook | Ingredients | Recipes | Cuisine of India | Vegan Cuisine

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.

Ingredients

• 6 small potatoes (peeled and chopped in half)
• 2 small cans coconut milk
• ½ can tomatoes
• 2 cloves chopped garlic
• ½ teaspoon red pepper
• enough olive oil to sauté garlic
• salt to taste

Procedure

1. Sauté the garlic in olive oil.
2. Add tomatoes.
3. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).
4. Add the coconut milk.
5. Stir.
6. Add ½ teaspoon red pepper, and salt to taste.
7. Boil it all.
8. Add the potatoes.
9. Cook over low-medium heat until the potatoes are done (they will become fairly soft; check with a fork).