Creamy & Spicy Coconut Potatoes

Discover the magic that happens when tender new potatoes meet a creamy, spicy coconut sauce. In this wonderfully simple dish, the coconut milk slowly caramelises as it cooks, blanketing the potatoes in a sauce with an incredible depth of flavour. It’s a comforting and fragrant meal that feels both wholesome and luxurious. A perfect weeknight hero, this dish is fantastic served alongside warm paratha to scoop up every last drop of the sauce, or simply spooned over a bed of fluffy basmati rice.

Ingredients

• 1 kg new potatoes, washed and halved
• 1 tbsp coconut oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chillies, slit lengthwise (adjust to your spice preference)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 (400ml) can full-fat coconut milk
• 200ml vegetable stock or water
• 1 tsp salt, or to taste
• Juice of half a lime
• A generous handful of fresh cilantro, chopped, for garnish

Instructions

1. Begin by preparing your potatoes. Wash them thoroughly and cut any larger ones in half so they are all roughly bite-sized. Set aside.
2. In a large, heavy-bottomed pan or Dutch oven, heat the coconut oil over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
3. Add the minced garlic, grated ginger, and green chillies to the pan. Sauté for another minute until fragrant, being careful not to let the garlic burn.
4. Stir in the turmeric powder, ground cumin, and ground coriander. Cook for 30 seconds, stirring constantly, to toast the spices and release their aroma.



5. Add the halved new potatoes to the pan and stir well to coat them in the spice mixture. Pour in the full-fat coconut milk and the vegetable stock or water. Season with salt.
6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
7. Once the potatoes are cooked, remove the lid. If the sauce is too thin, allow it to simmer for another 5 minutes with the lid off to thicken up. The sauce should beautifully coat the potatoes.
8. Turn off the heat. Squeeze in the fresh lime juice and stir in most of the chopped cilantro, reserving a little for garnish. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with the remaining fresh cilantro. This dish is excellent with fresh paratha, naan, or basmati rice.

Nutrition Information

Approximate values per serving (serves 4)