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Potato-Coconut One Pot

updated

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Ingredients for 4 servings:

  • 500 ml coconut milk
  • 200 ml vegetable stock
  • 3 tbsp soy sauce
  • 1 tbsp curry powder
  • 600 g potatoes, waxy
  • 2 spring onions
  • 300 g peas, frozen, thawed beforehand
  • 200 g mushrooms, brown
  • ½ lime(s)
  • 8 sprigs of coriander

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

exotic, vegetarian, rich, quick and easy

Peel the potatoes and cut into cubes (approx. 2 cm). Bring the coconut milk and vegetable stock to a boil in a saucepan along with the soy sauce and curry powder. Add the diced potatoes and simmer for about 15 minutes. Add the peas, squeeze the lime juice over the pan, stir, and heat for another 5 minutes. Meanwhile, finely slice the washed spring onions and slice the cleaned mushrooms. Roughly tear and chop the cilantro. Ladle the One Pot into bowls and top with the mushrooms, spring onions, and cilantro, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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