Potato Stew with coconut milk

Another week another recipe! I hope you have tried last week's recipe and enjoyed it as much as I did. This week I'll show you how to prepare Potato stew with coconut milk. 

As a kid I would never try this dish. Even today it is not my favourite. However, I have noticed how my guest have enjoyed this and have often asked me for the recipe. Even though this recipe has a lot of ingredients, it is quite easy to make. 

So here we go! :)

Ingredients: ( for about 4 portions)

4 potatoes cut into small pieces 

 (I always count one potato per person and would cut one into about 12 small pieces)

one cup of carrots cut into small pieces ( smaller than the potatoes)

1/2 a cup of peas

2 green chillies split

6 to 8 Shallots or 2 large onions cut into fairly large pieces

2 fresh bay laurel (leaf)

10 whole black pepper corals

4 cloves

4 cardamom pods

2 cinnamon sticks

1 tbl. sp. each of ground ginger and garlic

1 tsp turmeric powder

4 tbl.sp. of oil (I used coconut oil)

few twiggs of curry leaves

1/2 tbl.sp. of butter

salt to taste

400 ml of tined cocnut milk

Make sure you have all these ingredients ready. Now the method:

Take a pan and heat the oil on a medium flame and add the chopped onions, green chilly, ginger and garlic paste and fry this for 5 to 10 minutes until the onions turn slightly brown. 


Add now the salt, turmeric powder and all the rest of the ingredients and stir well.


Allow everything to simmer on a low flame for 20 minutes with the lid of the pan left open a bit. Just stir once or twice in between.


After 20 minutes check if the potatoes are done. If done, take almost a potato out and mash it.


Put this mashed potato back into the pan and cook for another few minutes.


The stew is done!


Garnish with more curry leaves and a knob of butter & switch of the fire.
This dish is served best with buns, bread, rice or parata.