Ishtu
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 5 medium potatoes
- 3 medium onions
- 1 teaspoon salt
- 3 tablespoons gingerroot, chopped
- 1 1⁄2 coconut milk
directions
- Peel potatoes and cut them into 1" cubes.
- Put them in a 3-quart saucepan with about 2 cups of water.
- Bring to a boil and lower heat to a simmer.
- Cut onions in big chunks--about 1 to 1 1/2"--cutting away the top and bottom layers to separate.
- Add to the potatoes after the first few minutes.
- Cover and cook until onions are tender, about 15 minutes.
- Put ginger root in blender with enough water to cover and blend until smooth.
- Add to potato-onion mixture when potatoes are just about done.
- Add salt.
- Add coconut milk slowly, stopping before the mixture becomes soupy.
- The consistency should be that of a stew.
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RECIPE SUBMITTED BY
I live on California's Central Coast, where I edit archaeological reports for a cultural resources management company. My preferred branch of cooking is baking. My favorite cookbook is "Sweet & Natural Baking: Sugar-Free, Flavorful Desserts from Mani's Bakery" by Mani Niall. I'm vegetarian (with vegan leanings, but I can't let go of butter).