I wanted to add curry in the name but I felt guilty because I didn’t use any curry in the recipe. Then I thought of coconut turmeric paprika potatoes, but felt it’s too wordy. So I settled on potatoes in coconut milk. Viazi vya nazi in Swahili.
Okay enough chit chat. Here is how I did it.
Gather and prepare your ingredients. That is cleaning, peeling, chopping, dicing or blending and measuring. I used coconut milk I bought at the supermarket but it can be made from scratch, if you have the time and coconuts 🙂
I have to apologize; I forgot to include sugar and water in the ingredients photo, but they are in the notes.
Heat oil on medium flame and add onions and garlic. Stir the onion and garlic to get them cooking until they are just starting to brown then add in dhania stems and stir. Pour in tomatoes and capsicum. I blended mine together.
Keep stirring at intervals to cook the tomatoes and avoid them sticking to the pot. Cook until tomatoes are well done and look like they are separating from the cooking oil.
At this point add in the sugar and spice (literally) a teaspoon of paprika, a half teaspoon of turmeric, and a pinch of sugar. Continue to stir until all the spices are well mixed.
Add the potatoes and carrots mix them in then add salt and water. Cover and allow cooking until potatoes are soft but still a little firm. Pour in the coconut milk, stir a bit then cover to continue cooking. The meal is ready when the potatoes are cooked and soft.
Add the chopped dhania leaves then remove from heat. Serve hot with rice, chapatti or spaghetti and a side of veges. I did this with my chapatti and stir fried cabbage.
- • 500g potatoes peeled and diced
- • ¾ to 1 cup coconut milk
- • 2 large tomatoes
- • 2-3 carrots peeled and diced
- • 1 onion large
- • 1 capsicum
- • 1 bunch coriander leaves and stems separated
- • 1tsp ground paprika
- • ½ tsp turmeric powder
- • 2 Tbsp cooking oil
- • 2-3 cloves garlic mince
- • ½ cup water
- • Pinch brown sugar
- • Salt to taste.
- Heat oil on medium flame and add onions and garlic. Sauté until they start to brown.
- Add in dhania/coriander stems and stir then pour in tomatoes and capsicum
- Cook until tomatoes are well done and separating from the cooking oil
- Add in paprika, turmeric, and sugar and stir until all the spices are mixed in.
- Add potatoes, carrots, salt and water, stir, cover and cook until potatoes are soft but still firm.
- Pour in coconut milk, stir then cover and continue cooking
- The coconut potatoes are ready when the potatoes are cooked and soft
- Add the chopped dhania leaves, remove from heat and serve hot
Sugar is optional in this recipe it really helps to bring out the coconut taste and flavor.