Spicy Corn and Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1. In heated pan add olive oil, then cumin and turmeric. Continue to stir in oil and add onion, garlic and chilli peppers.
2. Add potatoes and stir for about 1 minute, then add corn, some celery and chive, salt and paprika (leave some to add again later)
3. Mix in coconut milk or cream milk, then after about 2 minutes add water and cover on medium -low heat for a minute or until it boils down a bit.
4. Add remaining celery and chive and take off heat.
Serve with fresh green salad and brown rice or serve with your favorite bread.
Serving Size: makes 2-3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KISHORI_TT.
1 tin Canned Sweet corn1 cup cubed PotatoesSalt to taste4 cloves of crushed Garlic1 chopped Onion (medium)2 tsp of Olive oil2 red Chilli peppers chopped finely 1 tsp Cumin powder1 tsp Turmeric1/4 cup Chives 1/4 cup Celery1 tsp Paprika*1/2 cup of coconut milk or creamed milk 1/2 cup water*coconut milk is now packaged in powder form and should be mixed with water before adding to recipe.
1. In heated pan add olive oil, then cumin and turmeric. Continue to stir in oil and add onion, garlic and chilli peppers.
2. Add potatoes and stir for about 1 minute, then add corn, some celery and chive, salt and paprika (leave some to add again later)
3. Mix in coconut milk or cream milk, then after about 2 minutes add water and cover on medium -low heat for a minute or until it boils down a bit.
4. Add remaining celery and chive and take off heat.
Serve with fresh green salad and brown rice or serve with your favorite bread.
Serving Size: makes 2-3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KISHORI_TT.
Nutritional Info Amount Per Serving
- Calories: 1,003.0
- Total Fat: 55.0 g
- Cholesterol: 0.0 mg
- Sodium: 427.7 mg
- Total Carbs: 124.4 g
- Dietary Fiber: 17.3 g
- Protein: 18.6 g
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