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Creamy coconut curry potatoes
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 6gCalories: 195kcalCarbohydrates: 29gProtein: 4gFat: 6g
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