Serves: 4
Calories: 417/serving
Method:
Calories: 417/serving
Ingredients | Qty | Prep |
For potatoes: | ||
Potatoes | 1.5 lbs | chopped, with skin |
Onion | 1 large | chopped |
Red pepper | 2 medium | chopped |
Salt | to taste | |
Oregano | to taste | |
Red chili flakes | to taste | |
Oil | to fry | |
Kale | 3-4 leaves | chopped roughly |
For gravy: | ||
Mushrooms | 8 oz | minced |
Onion | 1 medium | minced |
Garlic | 3 cloves | minced |
Salt | to taste | |
Pepper | to taste | |
Coconut milk | 1 can 400g | |
Cornstarch | 1 tbsp | |
Water | as needed |
Method:
- Fry onion, garlic and mushrooms with a little salt in the coconut milk till the mushrooms are dark
- Mix cornstarch, salt, pepper and water
- Bring to boil
- Simmer till the gravy reaches the desired thickness
- In a cast iron skillet, roast potatoes in oil with lid, stirring often
- When they are half done, add onions and bell pepper
- Add salt, red chili flakes and oregano until potatoes are cooked through
- Add the kale leaves and mix until they wilt
- Ladle mushroom gravy on top of the potatoes and serve hot
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