Vegan Coconut Curry Smash Recipe by Colorado Potato Administrative Committee

 Chef John ‘JP’ Krause

Executive Chef, Denver Children’s Hospital

INGREDIENTS:

• 2 lbs. Red Potatoes
• 2 tablespoons olive oil
• 1 shallot chopped fine
• 1 tsp garlic
• 1 tsp cumin
• 1 tsp mustard
• 1 tsp coriander
• 1 tsp turmeric
• Salt & Pepper
• 12oz can coconut milk
• 1/4 cup tomato sauce

DIRECTIONS:

Boil Red Potatoes until tender. In separate pan sauté shallot with olive oil, cook until soft. Add in garlic for a minute, then add ½ of the total amount of other spices until toasty & aromatic. Add the cooked potatoes and smash. In a small pot, boil coconut milk, tomato sauce & the rest of the spices, add cornstarch if you want a thicker sauce. Bring to a boil and simmer for a few minutes until ready. Pour on potatoes and top with cilantro & or a dusting of curry powder if you wish for a little more flavor.