This past weekend I was treated to a visit from my Dad. I always make a point of making a special meal for him and knowing how much he enjoys potatoes, I immediately thought of this recipe for scalloped potatoes with coconut milk and chilies that I found in my treasured and generously post-it-noted marked copy of 660 Curries by Raghavan Iyer. I've made several versions of scalloped potatoes in the past, but the idea of a spicy version was too much to resist. Indeed! This one received rave reviews from my dinner guests.
The only significant change I made was to add some sliced mushrooms to the dish. You will need to mix up some of this fiery red chili and vinegar paste (balchao masala) in preparation. Alternately, you could come up with your own fresh chili and spice paste, but I really think the balchao masala adds an essential kick. For a slightly thicker sauce, whisk a few teaspoons of unbleached white flour or chickpea flour into the coconut and masala paste.
I served this alongside shredded paneer with tomatoes, chilies, mushrooms and chickpeas.
|Scalloped Potatoes with Coconut Milk and Mushrooms|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on April 9, 2009
Simple, spicy and delicious vegan scalloped potatoes and mushrooms
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Other potato recipes from Lisa's Kitchen:
Scalloped Potatoes with Wild Mushroom Soup
Spicy Potato Pancakes
Mushroom and Jalapeno Breakfast Hash