Side Dish, Vegetable
January 19, 2015
4 hrs 15 mins
6 medium-large potatoes
1 tin (400ml) coconut cream
2 tsps. chicken stock powder
1 tsp curry powder (I use Keen's)
2 spring onions
1Peel and finely slice the potatoes.
2In a jug, combine coconut cream, stock powder and curry powder.
3After each layer of potato, sprinkle some spring onions and a drizzle of the cream mixture.
4End with cream mixture on top.
5Cook for 4hrs on low
6If it is looking too runny, remove the lid for the last half hour.
Submitted by Kylie O'Sullivan
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