- 240g - 320g (9-12 oz) potatoes
- 1 shallot (sliced)
- 2 tsp curry powder
- 2 tbsp fresh coconut juice
- a pick of green raisins and minced parsley
- 1 cup vegetarian stock or water
- 1/2 tsp salt
- 2 tsp light soy sauce
- dash of sesame oil
Skin potatoes and rinse.
Cut into pieces.
Then soak in hot oil and fry until slightly brown.
Heat 2 tbsp oil and saute shallot slices and curry powder.
Add in potato, sprinkle with wine.
Add in seasonings, bring to boill.
Turn to med-low heat and braise until ingredients are tender
and sauce thickens.
Add in coconut juice and green raisins.
Sprinkle with minced parsley and serve.