New Potatoes And Peas In Coconut Milk Recipes

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

Steps:

• Heat the oil in a 2 quart pot. Sauté onion, garlic and ginger until slightly golden & fragrant but not dark.
• Add cumin seed, salt and turmeric. Sauté 2 to 3 minutes more or until the cumin seeds are fragrant.
• Add potatoes. Toss until coated with spices.
• Stir in Coconut Milk. Bring to a boil. Simmer for 10 to 15 minutes or until the potatoes are tender but still hold their shape.
• Gently mix in the peas and tomatoes and cook for 1 to 2 minutes more.
• Garnish with cilantro.

Steps:

• In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large saute pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.
• Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk.
• Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.)
• Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini.

Steps:

• Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
• Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
• Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

Steps:

• Place potatoes in enough water to cover.
• Simmer until tender.
• Add fresh peas and cook covered for 10 more minutes.
• Drain.
• Add cream, S&P and cover.
• Pour potatoes and peas into a hot serving dish.
• Dot w/ butter and serve.

Steps:

• Melt the butter in a pan, and then add flour and mix and let cook for a minute.
• Add in milk next to make a white sauce, this sauce isnt meant to be really thick, but some people prefer it thicker.
• Season with salt and pepper to taste.
• Then pour sauce over potatoes and warm the potatoes.
• Once heated through, throw peas in and serve.