Vegan Coconut Curry Smash

 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.