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Kootu Curry Potatoes With Shallots And Lemon Recipe

Ingredients

How to make it

  • 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.)

Reviews & Comments 3

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    " It was excellent "
    capedread ate it and said...
    yum yum love those curry spices
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    i love this !! this is very different i love the coconut in it .yummmmmm thank you michael bookmarked this beauty
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    " It was excellent "
    lunasea ate it and 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!
    Was this review helpful? Yes Flag

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