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Mixed Potatoes in Crunchy Coconut Sauce
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
- 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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