Stewed potatoes cooked in Indian spices and coconut milk. Served with a cool and creamy garlic yogurt sauce.
1 tablespoon Coconut Oil
1 cup Yellow Onions, chopped 1/4” pieces
1 tablespoon Garlic, sliced thin
3 tablespoons Curry Powder
1-1/2 pounds Red Potatoes, cut into halves or quarters
¾ cup Vegetable Stock/Broth
¾ cup Unsweetened Coconut Milk, canned
1 tablespoon Kosher Salt
2 teaspoons Freshly Ground Black Pepper
½ cup Greek Yogurt
2 tablespoons Lemon Juice
½ tablespoon Garlic, chopped
1 tablespoon Fresh Mint, chopped
Prep Time: 10min | Cook Time: 20min
Put the multicooker in sauté mode high, add the coconut oil, and sauté the onions for 2-3 minutes or until they are soft and translucent. Add the garlic and cook for 1-2 minutes more, stirring constantly.
Add the curry powder and cook for an additional 1-2 minutes. Add the potatoes, vegetable stock, coconut milk, salt, and pepper.
Turn off sauté mode and put manual high for 7 minutes, allow for a natural release for 5 minutes then manually release the pressure. Stir the potatoes, some of their starch will thicken the sauce.
To make the yogurt sauce, combine the ingredients for the sauce in a bowl and stir to combine. Serve the sauce with the curried potatoes.
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