Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
597
Calories
9g
Protein
41g
Fat
54g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 small potatoes , peeled and cut in half
- 2 small cans coconut milk
- ½ can tomatoes
- 2 cloves garlic , minced
- ½ teaspoon red pepper flakes
- Olive oil
- Salt to taste
Directions
1
Sauté the garlic in olive oil.
2
Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).
3
Stir in the coconut milk.
4
Add ½ teaspoon red pepper, and salt to taste. Boil it all together.
5
Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork.
Recipe sourced from
wikibooks