Ingredients30 m servings 208 cals
- Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
- Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.
- Editor's Notes
- Use 3 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 1/2 serrano chile or to taste. Use rubber gloves when chopping chile peppers.
- Canned coconut cream is available in specialty grocers and in the Asian foods section of some supermarkets. It is thicker than coconut milk, with a mild flavor. Do not substitute sweetened Cream of Coconut in this recipe.
Per Serving: 208 calories; 16.8 g fat; 14.3 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 473 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a really good recipe. I had to make a few changes because not all of the ingredients are available to me. I cannot find curry leaves any where around where I live and since I only found ...
beign a wimp when it comes to spice I ended up using only one small chili instead of 3. I also ended up using the whole 14oz can of coconut cream. The flavors were great, but it took me twice as...