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.