Coconut Potatoes

Ingredients

  • 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

Directions

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.

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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.