''Curried'' Berbere Potatoes
We changed one ingredient in one of our favorite Spice Coast recipes - the spices. We simply replaced South Indian masala with another all-purpose blend. The real enjoyment is the contrast between the ''melt in your mouth'' potatoes in their coconut sauce and the crunchy cashews.
- 1 ½ lbs (700 gr) new potatoes
- 3 Tbsp coconut or vegetable oil
- 2 large oignons, coarsley diced
- 3 garlic cloves, chopped
- 3 Tbsp ginger, chopped
- Hot green chiles, to taste, chopped (optional)
- 2 Tbsp Ethiopian Berbere, ground
- 1 ¾ cup coconut milk
- Salt to taste
- 1 cup roasted cashew nuts
Cook potatoes in salt water until the point of a knife pierces easily.
Meanwhile, heat the oil of your choice in a large pan on medium heat. Add onions, garlic, ginger and hot chiles. Cook for a few minutes, stirring occasionaly.
Sprinkle the Ethiopian Berbere on the onions and mix well. Cook on reduced heat for 2 more minutes. Pour in coconut milk; add salt to taste. Let simmer for 5 minutes then remove from the heat.
Drain the potatoes once they are cooked. Let cool for 5 minutes then cut roughly into 1-inch pieces.
Add potatoes to the sauce. Simmer for 5 minutes. Garnish with cashews and cilantro before serving.