This quick and easy side dish incorporates a quartet of common Ethiopian tastes: coconut, corn, potatoes, and earthy spice.

Marcus Samuelsson
Recipe by Cooking Light December 2008

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture.

Source

Aquavit, New York, NY

Nutrition Facts

140 calories; calories from fat 29%; fat 4.5g; saturated fat 2.3g; mono fat 1.7g; poly fat 0.4g; protein 2.6g; carbohydrates 24.1g; fiber 2.3g; cholesterol 4mg; iron 0.8mg; sodium 324mg; calcium 13mg.