Creamy coconut curry potatoes

  • 1/2 tbsp Coconut oil
  • 1 Leek, sliced and washed (green part only)
  • 1 tbsp Curry powder
  • 1 tbsp Baby potatoes, halved and cooked
  • 1 Can light coconut milk
  1. Heat the coconut oil in a pan over medium heat. Add the leek and cook for about 5 minutes, stirring often. Next add the curry powder and season with salt and pepper.

    Add in the cooked potatoes, mix well and cook for 2-3 minutes before adding the coconut milk. Cook for another 5-6 minutes until everything is heated through. Season with salt and pepper to taste and serve.

    Key Features:
    Gluten Free
    Dairy Free
    Easy

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