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Mixed Potatoes in Crunchy Coconut Sauce
Submitted by Alisha, Monday, 02 February 2009
Description

India treat. The infusion of the sesame seeds, cumin and chili pepper gives these vegetables a special kick. If you can find cumin seed toast them with the sesame seeds to add to the sauce. Use 1/2 teaspoon of cumin seeds and leave out the cumin powder.

Ingredients
At a glance
Side Dish
Potatoes
Ethnic/Regional
Indian
Lenten Recipes
Meatless Meals
  • 1 small red potato, cubed
  • 1 small sweet potato, cubed
  • 1 carrot, sliced
  • 1 tomato, cubed
  • 1 Tablespoon sesame seeds
  • 1/2 teaspoon cumin
  • 1/2 cup coconut milk
  • 1 green chili pepper
  • 1/4 teaspoon salt
  • 1/4 cup dry roasted peanuts, chopped coarse
  • 1 Tablespoon fresh cilantro, chopped fine
Methods/steps
  • Fill a pot 2/3 full of water and add the red potatoes.
  • Place the pot over medium heat and bring it to a brisk boil.
  • Once boiling cook the potatoes one minute then add the sweet potatoes.
  • Cook one more minute then add the carrots.
  • Continue cooking the vegetables 5 minutes or until they are fork tender.
  • Drain well then place in a serving bowl.
  • Fold the tomatoes into the mixture gently.
  • Place a skillet over medium high heat and allow the skillet to heat up.
  • Add the sesame seeds and stirring continuously toast the seeds for 30 seconds or until fragrant and a light brown.
  • Place the toasted seeds into a blender.
  • Add the cumin, coconut milk, chili pepper and salt.
  • Pulse until the mixture becomes coarse and blended together.
  • Pour the mixture over the vegetables.
  • Sprinkle the peanuts and cilantro over the top just before serving.
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