CURRIED AUTUMN POTATOES

CURRIED AUTUMN POTATOES
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from Terri’s kitchen
  • CourseSides
CURRIED AUTUMN POTATOES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri’s kitchen
  • CourseSides
Ingredients
  • 6-8 pounds baby red potatoes about 1.25
  • 2 sweet potatoes about 1.25 pounds
  • 2 Tblsp. butter or olive oil
  • 1 large sweet onion coarsely chopped
  • 3 cloves of garlic crushed
  • 1 large granny smith apple unpeeled, diced
  • 1 15 oz. can coconut milk
  • 1 Tblsp curry powder
  • ½ tsp. ground ginger
  • ½ tsp. cumin
  • ½ tsp. cinnamon
  • 2 Tblsp. brown sugar
Instructions
  1. Peel the sweet potatoes, not the reds. Wash, and cut all the potatoes into ½ inch cubes.
  2. Pour into a 9X13 inch casserole dish and put into a 350 degree oven.
  3. We’re giving the potatoes about a ½ hour head start!
  4. In a large skillet, heat the butter or olive oil and add onion. As the onion begins to soften,
  5. add the garlic and stir until the onion is soft and golden.
  6. Add the apple, coconut milk and seasonings. Stir and heat through.
  7. Remove the potatoes from the oven, pour sauce over the potatoes and toss to combine.
  8. Return to oven and bake at 350 degrees for an hour or until potatoes are tender.
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