Servings: 4–5
Preparation Time: 10 minutes
Ingredients:
- 4 tablespoons coconut oil
- 2 teaspoons palm shortening
- 4 large potatoes, in quarters or eighths
- 1 small onion, sliced
- salt and pepper to taste
- 1 tablespoon curry powder
- dash red pepper flakes or 1/4 diced habanero chili pepper
- 1/2–1 teaspoon garlic powder
- 2 1/4 cups coconut milk*
Directions:
Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.
Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.
Lower heat to medium-low or low and let simmer until potatoes are tender, about 15–25 minutes. Stir occasionally as needed.
Serve as a side dish for meat or fish dishes and garnish with parsley, if desired.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Gloria, Fort Worth, TX.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
