Our leader in the Waffle Program made these first. It was so delicious, I thought I would try making my own version after I returned home.
- 2 cups potatoes, diced medium or small (or 2-3 potatoes, diced medium or small). (I recommend peeling, but you can also scrub them, remove the eyes, and leave the peels on.)
- 1/4 medium or large onion, or 1/2 small onion (or 1 whole small onion), sliced.
- 1/4 cup coconut milk (I used coconut almond, and it was yummy, but the canned coconut milk is best, unless you can get it fresh from the coconut, that’s healthiest. Soy or other vegan may also be used, but coconut adds a special flavor to the curry.)
- curry powder
- salt (sea salt is recommended)
- garlic powder (optional-I don’t remember if I used it)
- oil (100% extra virgin olive oil, recommended)
- Pour oil into a pan, 1-2 Tbsp should be enough, and less can be used.
- Heat the potatoes in the pan on medium (I turn to high until the oil heats up, and then reduce heat to medium), or between high and medium, covered, for about 10-15 minutes, stirring occasionally to keep from burning. If your potatoes are browning fast, reduce heat to between low and medium.
- Add onions. Cover and continue to cook another 10-15 minutes. The potatoes should be softening. Stir occasionally.
- When the potatoes and the onions are soft in the middle (and yes, the potatoes should also be getting a little crispy or golden brown on the bottom), add the coconut milk.
- Dash on curry powder and garlic powder to suit your taste buds. I prefer a lot of curry powder, around 1-2 Tbs, or at least 1 tsp, but you might not need as much, or you might prefer more.
- Stir occasionally. The milk should be mostly absorbed into the potatoes, which should be soft in the middle and crispy/golden brown on at least some of the edges, when the potatoes are ready to eat.
- Sprinkle on salt, to taste.