Indian Potatoes
Potatoes simmered in a sauce of coconut milk, tomato and garlic make a pot that is rich and very creamy. The tomatoes are cooked down in garlic-scented oil until they split from it, which gives the coconut milk a deeper base than simply stirring it in. The contributor warns that the dish is filling enough that small portions go a long way, so serve it alongside beans and rice.
Instructions
Warm some olive oil in a pot and sauté the minced garlic in it.
Add the tomatoes and cook them for about 10 minutes. They will bubble, and you know they are ready when the oil begins to separate from the tomatoes.
Stir in the coconut milk until it is blended with the tomato base.
Season with the red pepper flakes and salt to taste, then bring the whole pot to a boil.
Add the peeled, halved potatoes and cook over low to medium heat. They are done when they turn fairly soft and a fork slides into them easily.
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