Cookbook:Indian Potatoes

| Cuisine of India | Vegan Cuisine

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.

Ingredients

 * 6 small potatoes, peeled and cut in half
 * 2 small cans coconut milk
 * ½ can tomatoes
 * 2 cloves garlic, minced
 * ½ teaspoon red pepper flakes
 * Olive oil
 * Salt to taste

Procedure

 * 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.