Potato Tomato Coconut Masala Recipes
POTATO TOMATO COCONUT MASALA
Our neighbors in England were vegetarians who were moving toward a vegan diet. Melissa was a great cook -- if you're vegan, you've gotta be a good cook -- and she adapted this recipe from Madhur Jaffrey's "World of the East Vegetarian Cooking."
Provided by fluffernutter
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and dice potatoes and put into a bowl of cold water. Sauté the garlic in oil for a few seconds, then add the pepper pod and cumin seeds and sizzle for 3 seconds. Lower the heat and add the coconut; cook, stirring, for 15 seconds.
- Drain the potatoes and add to the skillet along with turmeric, ground cumin, tomatoes, salt and 1 1/2 cups water. Bring to a boil, cover, and simmer for 45 minutes, stirring occasionally.
- Add the sugar and vinegar. Cook, uncovered and stirring, for 1 minute.
Nutrition Facts : Calories 467.1, Fat 35, SaturatedFat 20.1, Sodium 1189.3, Carbohydrate 38.2, Fiber 9.1, Sugar 9.2, Protein 6
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