One of my fondest memories of food while growing up are our Sunday family lunches. Sunday lunches were always an extravagant affair in our house. It’s was the one day of the week where the entire family sat down together at the table for a long elaborate session of chatting and over-eating!!
One particular dish that I always enjoyed and looked forward to was my mom’s Spiced Coconut Potato Curry. While she called it as potatoes she used a mix of tuberous root vegetables likes potatoes, sweet potatoes, purple and white yams.
These delicious starchy vegetables are sautéed in a bit of little oil with cumin seeds. Once they are cooked she coated them in this delicious dry blend of grated coconut, cilantro and spices!!! Boy was it delicious!!
So last Sunday after many years, I had this burning desire to recreate my childhood Sunday meal. I knew I had to get the recipe from my mom and remake it. Of course, I had to add some of my own tweaks to it. For instance, I didn’t have any Yams on hand, so I used only Yukon gold potatoes and sweet potatoes. For the dry blend I used grated coconut, lots of cilantro, cumin powder, turmeric and red chili powder.
I was over the top delighted that it turned out just like I remember my mom’s potatoes. It was my childhood on a plate!!!
Spiced Coconut Potato Curry
Yield 6 servings
Gold potatoes and sweet potatoes coated in a savory mix of grated coconut, cilantro and spices.
- 6 Yukon gold potatoes, cut into large cubes
- 2 sweet potatoes, cut into large cubes
- 1 cup cilantro, finely chopped
- 1/2 cup grated coconut
- 1 tsp cumin seeds
- 1 tsp coriander/ cilantro powder
- 1 tsp turmeric
- 1 tsp red chili powder or paprika
- 1/2 tsp brown sugar
- 1 lemon, juiced
- 1 tsp ghee
- Salt to taste
- Green garlic or chives to garnish
- Heat ghee in large Dutch oven or pot.
- Add cumin seeds and let them crackle.
- Add the gold potatoes and sweet potatoes.
- Turn down the stove to a medium flame, cover the Dutch oven and let the potatoes cook. This should take about 10-12 minutes, be sure to stir the potatoes every 1-2 minutes.
- While the potatoes cook prepare the dry coconut blend. In a large mix together- grated coconut, cilantro, coriander/cilantro powder, red chilies powder and sugar.
- Once the potatoes are about 90% cooked, add the coconut mixture and lemon juice to potatoes.
- Stir well so that all the potatoes are evenly coated.
- Cover and let it cook for another 2-3 minutes.
- Garnish with chives or green garlic and serve with warm naan or whole wheat paratha.
Amount Per Serving
% Daily Value
Total Fat 3.6 g
Saturated Fat 2.5 g
Cholesterol 2 mg
Sodium 60 mg
Total Carbohydrates 54.4 g
Dietary Fiber 6.7 g
Sugars 2.5 g
Protein 5.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.