At a Glance
- Potato Type: Yellow
- Prep Method: Boiled
- Cuisine: Indian
- Yield: 10
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Potatoes USA
A coconut curried mashed potatoes topped with peas, paneer cheese, mint, lemon zest, raita, red onions, tomato chutney, and cilantro.
Ingredients
Coconut curried mashed potatoes:
- 5 each (726 g) Side Delights® Yellow Potatoes
- 2 tbsp (14 g) Curry Powder
- 1 cup (236 ml) Coconut Milk
- ½ tsp (4 g) Salt
- ½ tsp (2 g) Black Pepper, Ground
On the side:
- 1 package of Naan Bread (Optional)
Toppings:
- ¼ cup (32 g) Peas
- 2 tbsp (4 g) Mint
- 2 tbsp (4 g) Cilantro
- ½ cup (100 g) Paneer, Crumbled
- ½ cup (26 g) Red Onions, Diced
- 1 tbsp (6 g) Lemon Zest
Raita:
- 1 cup (236 ml) Greek Yogurt
- 1 cup (120 g) English Cucumber, Fine Dice
- 1 tbsp (6 g) Cumin
- 2 tbsp (30 ml) Lemon Juice
- ½ tbsp (9 g) Salt
- 1 tsp (2 g) Black Pepper, Ground
Tomato chutney:
- 1 cup (200 g) Tomatoes, Diced
- 2 tbsp (30 ml) Olive Oil
- ¼ cup (13 g) Red Onion, Fine Dice
- 1 tbsp (8 g) Garlic, Fine Dice
- ¼ cup (40 g) Golden Raisins
- ½ cup (118 ml) Apple Cider Vinegar
- 2 tbsp (25 g) Brown Sugar
- 1 tsp (2 g) Curry Powder
- ½ tsp (1 g) Chili Powder
- ½ tsp (4 g) Salt
Preparation
- Gather all ingredients and equipment needed.
- Rinse and peel yellow potatoes, then cut them into small cubes, and place them in a large pot, and fill with enough water to cover the potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then, place potatoes in a bowl, add roasted garlic, then using a food mill, hand/stand mixer, or a fork, mash potatoes until smooth or desired consistency. And let cool down and set aside.
- In a large bowl, add mashed potatoes, curry powder, coconut, salt, and black pepper, and mix until incorporated fully. Set aside.
- To make raita, in a medium bowl, add yogurt, cucumber, cumin, lemon juice, salt, and black pepper, then whisk together until fully mixed. set aside.
- To make tomato chutney, in a frying pan or skillet, on medium-high heat, add olive oil, curry powder, and chili powder and lightly toast spices until fragrant. Then add red onions and garlic and sauté. Then add red tomatoes, and continue to sauté. Then add apple cider vinegar, brown sugar, and golden raisins, and let reduce until the chutney is thick. Remove from heat and set aside.
- To make the board, spread coconut curried mashed potatoes evenly on the board, and top off with peas, mint, paneer, raita, tomato chutney, and cilantro.
Calories: 160 Fat: 4g Sodium: 880mg Vitamin C: 9% Carbohydrates: 26g Fiber: 2g Protein: 5g Potassium: 377mg
