This quick and easy side dish incorporates a quartet of common Ethiopian tastes: coconut, corn, potatoes, and earthy spice.
2 1/4 cups diced peeled baking potato
1 3/4 cups diced peeled sweet potato
1 cup frozen whole-kernel corn, thawed and drained
3/4 cup light coconut milk
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.
Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.