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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.25 Kcal (767 kJ) | ||
| Calories from fat | 50.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Sodium | 71.27mg | 3% | |
| Potassium | 572.91mg | 12% | |
| Total Carbs | 31.09g | 10% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.6mg | 14% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.96 Kcal (398 kJ) | ||
| Calories from fat | 26.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 9% | |
|---|---|---|---|
| Sodium | 36.93mg | 3% | |
| Potassium | 296.9mg | 12% | |
| Total Carbs | 16.11g | 10% | |
| Sugars | 3.84g | 30% | |
| Dietary Fiber | 2.68g | 21% | |
| Protein | 1.9g | 7% | |
| Vitamin C | 4.6mg | 15% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 1.3mg | 14% | |
| Calcium | 37mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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