Ingredients
-
3
-
4
-
6
-
1
-
1
-
1 1/2
-
1/2
-
2
-
1 1/4
-
2
-
-
-
-
-
Directions
Potato Tomato Coconut Masala,Our neighbors in England were vegetarians who were moving toward a vegan diet. Melissa was a great cook — if you’re vegan, you’ve gotta be a good cook — and she adapted this recipe from Madhur Jaffrey’s “World of the East Vegetarian Cooking.”
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Steps
|
1
Done
|
Peel and Dice Potatoes and Put Into a Bowl of Cold Water. Saut the Garlic in Oil For a Few Seconds, Then Add the Pepper Pod and Cumin Seeds and Sizzle For 3 Seconds. Lower the Heat and Add the Coconut; Cook, Stirring, For 15 Seconds. |
|
2
Done
|
Drain the Potatoes and Add to the Skillet Along With Turmeric, Ground Cumin, Tomatoes, Salt and 1 1/2 Cups Water. Bring to a Boil, Cover, and Simmer For 45 Minutes, Stirring Occasionally. |
|
3
Done
|
Add the Sugar and Vinegar. Cook, Uncovered and Stirring, For 1 Minute. |
