Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.11 Kcal (1060 kJ) | ||
| Calories from fat | 85.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 15% | |
|---|---|---|---|
| Sodium | 512.41mg | 21% | |
| Potassium | 226.17mg | 5% | |
| Total Carbs | 41.02g | 14% | |
| Sugars | 32.75g | 131% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 193.75 Kcal (811 kJ) | ||
| Calories from fat | 65.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 15% | |
|---|---|---|---|
| Sodium | 392.24mg | 21% | |
| Potassium | 173.13mg | 5% | |
| Total Carbs | 31.4g | 14% | |
| Sugars | 25.07g | 131% | |
| Dietary Fiber | 1.16g | 6% | |
| Protein | 1.23g | 3% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.4mg | 3% | |
| Calcium | 15.5mg | 2% | |
* 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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