Coconut And Potato Salad Recipes
COCONUT POTATOES
Tasty creamy potatoes in coconut milk. Can be served with with almost any main dish.
Provided by Achieng
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- 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 : Calories 371.7 calories, Carbohydrate 32.2 g, Fat 26.8 g, Fiber 5.7 g, Protein 6.2 g, SaturatedFat 20.7 g, Sodium 66.4 mg, Sugar 3.8 g
COCONUT AND POTATO SALAD
This coconut and potato salad (Alu narial raita) is considered a "raita" and can be served as an accompaniment to any meal. Note: Cook time does not include time for boiling potatoes
Provided by Daily Inspiration S
Categories Potatoes
Time 30m
Number Of Ingredients 10
Steps:
- 1. Boil the potatoes until they are soft. Peel them, and cut them into cubes and place them in a bowl. Refrigerate.
- 2. Mix together the yogurt, salt, and grated coconut in a large bowl. Heat the ghee in a small pan; then toss in mustard seeds. Cover the pan immediately so the seeds don't jump all over the stove. When the seeds have finished popping, add the ginger and the chili. Stir for a few seconds.
- 3. Empty this mixture into the bowl of yogurt - then add potatoes. Toss gently to give the potatoes an even coating of the yogurt and the spices.
- 4. Serve chilled. When serving, mound potato salad on plate or platter and alternate with sprigs of parsley and tomato wedges around the outside - resembling a wheel.
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- Wash and scrub the potatoes but leave the peels on. Cut baby/new/fingerling potatoes in half; cut larger potatoes into chunks.
- Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8 to 12 minutes until just tender. If the fork pierces the potatoes with the slightest bit of resistance, the potatoes are done. Note: For reference, the halved baby red potatoes I used took only 8 minutes.
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