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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This quick and easy side dish incorporates a quartet of common Ethiopian tastes: coconut, corn, potatoes, and earthy spice. Ingredients:
2 1/4 cups diced peeled baking potato |
1 3/4 cups diced peeled sweet potato |
1 cup frozen whole-kernel corn, thawed and drained |
3/4 cup light coconut milk |
1 tablespoon olive oil |
1 tablespoon butter |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground turmeric |
Directions:
1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.
2. Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.
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