Potato Tomato Coconut Masala

Potato Tomato Coconut Masala

By fluffernutter on May 17, 2007

PhotoPhoto by magpie diner
1 Reviews
  • timer
  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 4-6

About This Recipe

“Our neighbors in England were vegetarians who were moving toward a vegan diet. Melissa was a great cook — if you’re vegan, you’ve gotta be a good cook — and she adapted this recipe from Madhur Jaffrey’s “World of the East Vegetarian Cooking.””


    • 3 medium boiling potatoes
    • 4 tablespoons vegetable oil
    • 6 garlic cloves, minced
    • 1 whole dried hot red chili pepper
    • 1 teaspoon cumin seed
    • 1 1/2 cups freshly grated coconut
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons ground cumin
    • 1 1/4 lbs Tomatoes, peeled and diced ( or a 16- to 20-ounce can tomatoes)
    • 2 teaspoons salt
    • 2 teaspoons sugar
    • 1 teaspoon red wine vinegar


  1. Peel and dice potatoes and put into a bowl of cold water. Sauté the garlic in oil for a few seconds, then add the pepper pod and cumin seeds and sizzle for 3 seconds. Lower the heat and add the coconut; cook, stirring, for 15 seconds.
  2. Drain the potatoes and add to the skillet along with turmeric, ground cumin, tomatoes, salt and 1 1/2 cups water. Bring to a boil, cover, and simmer for 45 minutes, stirring occasionally.
  3. Add the sugar and vinegar. Cook, uncovered and stirring, for 1 minute.