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Indian Potatoes

This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with Indian beans and Indian rice.

Source and licence

"Indian Potatoes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Indian_Potatoes, revision 4510668), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Indian_Potatoes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4510668

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Sauté the garlic in olive oil.
  2. Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).
  3. Stir in the coconut milk.
  4. Add ½ teaspoon red pepper, and salt to taste. Boil it all together.
  5. Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork.