South Indian Picnic Potatoes With Coconut And Cashews
2 pounds baby new potatoes, washed
2 tablespoons coconut oil
1 teaspoon black mustard seeds (substitute yellow or brown mustard seeds if you can't find black)
1 teaspoon cumin seeds
10 fresh curry leaves
5 large shallots, diced
1-inch knob of ginger, peeled and grated
3 garlic cloves garlic, crushed
2 green chilies, finely sliced
1 large handful of cashews
¾ teaspoon salt (or to taste)
½ cup coconut milk
Place the potatoes in a pan of water and bring to a boil. Simmer for around 10 minutes or until the potatoes are tender. Drain and leave to one side to cool. When cool enough to handle, halve the biggest potatoes.
In a large frying pan, heat the oil over medium heat and when hot add the mustard seeds, cumin seeds and curry leaves. When the seeds start to wriggle and the curry leaves crisp, add the shallots and cook until they turn golden, then add the garlic, ginger, chilies and cashews.
Cook the mixture for another 2 minutes then add the potatoes and salt. Turn up the heat to high and fry the potatoes for a few minutes until they brown slightly then add the coconut milk and keep stirring until the coconut milk evaporates to a form a sticky glaze. Can be eaten hot or cold.
Serves 4 to 6
Nutrition information per serving: 410 calories; 170 calories from fat; 19 g fat (12 g saturated; 0 g trans fats); 0 mg cholesterol; 462 mg sodium; 53 g carbohydrate; 7 g fiber; 6 g sugar; 9 g protein.