Afternoon Snack 8-4-2010
Curried mashed potatoes and soy sauce; leftovers from the night before.
A treat I first had at a dinner party with my favorite vegans, Tatton and Gina.
To prepare… Cook a medium pot full of your favorite potato until the skins begin to fall off the potatoes (about 20-30 minutes). Add 1 can of coconut milk and 1-2 tbsp red or green curry paste. Drizzle with your favorite salty water (soy sauce, Braggs, etc) and lime juice.
Really really good with a side of stir fried veggies and tofu.
Camera: Nikon D300
Lens: Nikkor 50mm f/1.8
Actions: Darken Rahl
Available through K. Miller Actions.
Lens: Nikkor 50mm f/1.8
Actions: Darken Rahl
Available through K. Miller Actions.
4 comments
I’m sure this is good, but it seems so odd to me.
I know, it IS pretty weird, but I swear it’s delicious – you can’t taste the coconut milk, really. It’s just creamy, spicy and some level of salty depending on how much soy sauce you drizzle over it.
I will have to try this recipe, ‘cuz I love mashed ‘taters. Can eat them daily, but I know I shouldn’t. ;)
You’d think we were Irish with the amount of potatoes we consume! I was too embarrassed to admit it, what with all the coconut milk that goes into this recipe, but I also enjoy a pad of butter on this. No bowl of mashed potatoes is complete without butter.