Foto: Pickled Plum — Caroline Phelps
Ingredients
4 servings
- 2 tablespoons vegetable oil (or other neutral oil)
- 2 g arlic cloves (minced)
- 1 tablespoon ginger (peeled and finely chopped)
- 1/2 teaspoon coriander powder
- 1 cup organic coconut milk
- 8 ounces potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon curry powder
- 1/2 cup vegetable broth
- 8 ounces onions (thinly sliced)
Steps
-
In a medium sized pot over medium-high heat, add oil, garlic, ginger and coriander powder.
-
Cook for 1 minute while stirring, until garlic becomes fragrant.
-
Add coconut milk and stir – then add potatoes, soy sauce, sugar, salt and curry powder. Stir and bring to a boil.
-
Add vegetable broth and bring back to a boil.
-
Add onions, stir, cover and simmer for 15-20 minutes, until potatoes are tender. Serve with rice.
Nutrition Facts (per serving)
221
kkal
Protein
3.7g
(10%)
Carbs
19g
(49%)
Fat
15.9g
(41%)
Macronutrients
Calories22111% DV
Protein3.7g7% DV
Carbs19g6% DV
Fat15.9g24% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
$0.09
Per Serving
$0.02/serving
🏠 Save ~$0.17 compared to buying!
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| vegetable oil | 2 tablespoons | - | - |
| arlic cloves | 2 g | - | - |
| ginger | 1 tablespoon | - | - |
| coriander powder | 0.5 teaspoon | $0.50/100g | $0.01 |
| organic coconut milk | 1 cup | - | - |
| potatoes | 8 ounces | - | - |
| soy sauce | 2 tablespoons | - | - |
| sugar | 1 teaspoon | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| curry powder | 1 tablespoon | $0.50/100g | $0.07 |
| vegetable broth | 0.5 cup | - | - |
| onions | 8 ounces | - | - |
*Estimated market prices, may vary by region
Source: Pickled Plum
by Caroline Phelps
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