Potato Tomato Coconut Masala |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
3 medium boiling potatoes |
4 tablespoons vegetable oil |
6 garlic cloves, minced |
1 whole dried hot red chili pepper |
1 teaspoon cumin seed |
1 1/2 cups freshly grated coconut |
1/2 teaspoon ground turmeric |
2 teaspoons ground cumin |
1 1/4 lbs tomatoes, peeled and diced (or a 16- to 20-ounce can tomatoes) |
2 teaspoons salt |
2 teaspoons sugar |
1 teaspoon red wine vinegar |
Directions:
1. 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.
2. 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.
3. Add the sugar and vinegar. Cook, uncovered and stirring, for 1 minute.
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