Creamy Curried Coconut Potatoes

Creamy curried coconut potatoes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4-5
Preparation time: 10 minutes

• 4 tablespoons coconut oil
• 2 teaspoons palm shortening
• 4 large potatoes, in quarters or eighths
• 1 small onion, sliced
• salt & pepper to taste
• 1 tablespoon curry powder
• dash red pepper flakes or 1/4 diced habanero chili pepper
• 1/2 - 1 teaspoon garlic powder
• 2 1/4 cups coconut milk*

Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.

Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.

Lower heat to medium-low or low and let simmer until potatoes are tender, about 15-25 minutes. Stir occasionally as needed.

Serve as a side dish for meat or fish dishes and garnish with parsley if desired.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Gloria, Fort Worth, TX

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