Ciao a tutti!
We recently made a tasty dish of potatoes today with a creamy, sweet tasting coconut sauce! The sauce turned out pretty nice, it had all the right flavors and when topped over the potatoes and tofu, it turned every bit into a party for our mouths!!!
We would like to share it with you!!
For the potatoes:
- 2 large yellow potatoes (they are sweeter and cook faster)
- 1 very small onion
- olive oil
For the sauce:
- 3 leaves red swiss chard leaves
- 3-4 medium mushrooms
- 2-3 large pitted dates
- 7 ounces coconut milk
- red pepper flakes
- salt to taste
- 1-2 teaspoons olive oil
- rice flour
and grilled or sauteed tofu on the side!
To start, we sautee the potatoes and onion in a bit of olive oil in a large frying pan. We prefer the word sautee over fry, because the potatoes are not really being drenched in oil. There should be a light coating of oil on the pan, but most of the cooking will be done by putting the cover on. This will help to steam and soften them quicker. This should take about 15-20 minutes over medium heat.
While waiting for the potatoes, we can also start by sauteeing the tofu in a bit of olive oil. Keep it on low to medium heat for about 15 minutes so it doesn’t burn.
Cut the mushrooms and swiss chard and put them together in a cooking pan. Pour the coconut milk in the pan, then add oil, salt, cinnamon, curry, red pepper flakes and chopped dates. Begin to cook over low-medium heat. To thicken the sauce, add rice flour until it is the thickness you want. Usually a couple tablespoons works fine.
Place the potatoes onto plate, the tofu on the side, and the sauce on the top! Buon appetito!!
*For 2 portionsby