Potatoes with hummus and Coconut milk


  1. 2 big potatoes, peeled, diced
  2. 2 tbs garlic, chopped
  3. 1/2 onion, chopped
  4. 1 cup coconut milk (you can add full fat milk instead)
  5. 1 tbs curry (do not add more)
  6. 1 tsp turmeric (do not add more!)
  7. 1.5 tsp salt
  8. 1/2 tsp paprika
  9. 1/2 tsp cumin
  10. 1/4 tsp black pepper
  11. 1 tsp oregano
  12. 1/2 cup chickpeas
  13. 2 lemons
  14. 3 tbs vinegar
  15. 1 tbs olive oil
  16. Note: Its best to put the potatoes with the spice mix on a bag and leave it in the fridge before 3 hours to enhance the flavor


  1. On a big bowl, toss the potatoes, garlic, and onion, mix all together.

  2. On a cup, add curry, turmeric, oregano, salt, paprika, cumin, black pepper and mix all together.

  3. Add the spice mix to the potatoes and mix well.

  4. On stove, heat a frying deep pan, add 1 tbs of olive oil, after its heated well, (you can smell the olive oil), add the potatoes, and stir well every 5 mins for 15 mins. (you can add a splash of water underneath the potatoes to prevent of sticking to the pan).

  5. Add the coconut milk and stir well, lower the heat, and cover the pan with a lid to let it simmer for another 15 mins. (check the potatoes every 5 mins and stir it, then cover the lid again.A

  6. Open the lid, and add garlic, vinegar, chickpeas, and stir to mix, cover the lid again for 5 mins.

  7. Try the potatoes, if its ready, just squeeze a lemon into and stir it, then serve.

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