Recipe

Kootu Curry Potatoes With Shallots And Lemon Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 7 months ago The sweetness of the coconut and the spice of the cinnamon meld together for a fragrant savory treat. The lemon juice makes foe a light and fresh taste. Prep:10m Cook:40m Servings:46	Trigger
	cinnamongingercumin

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Ingredients

1/2 cup plus 6 tablespoons unsweetened coconut ,"see note"***

1/2 teaspoons ground ginger

1 1/2 teaspoons ground coriander

1 1/2 to 2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes

2 1/4 cups vegetable broth or mushroom broth

2 1/2 cups peeled, diced eggplant

1 1/2 cups chopped green beans

3/4 cup canned chick peas, drained and rinsed

2 tablespoons olive oil

1 cup rough chopped shallots

1 to 2 tablespoons lemon juice

Directions

Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper, and cayenne in a spice grinder or a mini food processor; grind or process until about the consistency of table sugar

Stir the potatoes and broth with the spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally.

Cover, reduce heat to low, and simmer slowly for 10 minutes.

Add the eggplant, green beans, and chickpeas.

Cover and continue simmering slowly until the vegetables are quite tender, about 30 minutes.

Meanwhile, toast the remaining 6 tablespoons coconut in a dry skillet over medium heat until lightly browned.

Pour into a bowl and set aside.

Heat olive oil in the same skillet now set over medium-low heat. Add shallots; cook, stirring occasionally, until lightly browned, soft, and very sweet, about 15 minutes.

Stir the lemon juice into the stew.

Serve the stew in bowls, topped with the toasted coconut and shallots.

***Note: Unsweetened coconut, sometimes called “desiccated coconut,” is simply dried, shaved coconut flakes. It is found in gourmet markets, East Indian markets, and health food stores. Do not substitute sweetened coconut, familiar from the baking aisle of most supermarkets.)

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Comments

lunasea 1 year, 7 months ago said:
I swear, you are the king of unique and delightful recipes - full of lovely and complex flavor layers. This recipe intrigues me and I am printing this out. Oh...and you must know...potatoes are my friends. ;-)

Thanks again, Michael - you rock!

minitindel 1 year, 5 months ago said:
I love this !! this is very different i love the coconut in it .yummmmmm thank you michael bookmarked this beauty

capedread 9 months, 2 weeks ago said:
Yum yum love those curry spices

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