Purple Potato Coconut Mint Surprise

Introduction

Today, I’m excited to share a dish that brings me back to my childhood summers spent picking fresh herbs in the garden. This recipe combines unique flavors and textures that will surely surprise and delight your taste buds.

Ingredients

• purple potatoes (500g)
• bok choy (200g)
• grapefruit (1)
• pistachios (100g)
• fresh mint leaves (1/4 cup)
• coconut milk (200ml)
• chili flakes (1 tsp)
• olive oil (2 tbsp)

Kitchen Tools

• chef’s knife
• cutting board
• saucepan
• grater
• skillet

Preparation

Start by washing and scrubbing the purple potatoes, then quarter them and boil in a saucepan until tender. While the potatoes are cooking, slice the bok choy and grapefruit into bite-sized pieces. Toast the pistachios in a skillet until fragrant, then roughly chop them.

In a separate saucepan, heat olive oil and chili flakes, then add the sliced bok choy and cook until slightly wilted. Pour in the coconut milk and simmer until the sauce is slightly thickened. Add the cooked purple potatoes to the sauce, along with the grapefruit segments.

Finish the dish by serving the creamy coconut potato mixture topped with toasted pistachios, fresh mint leaves, and a sprinkle of chili flakes for a bit of heat.

Tips

For an extra burst of flavor, try adding a squeeze of lime juice over the finished dish before serving. The acidity will brighten up the coconut milk and complement the grapefruit beautifully.

Serving

This unique dish weighs approximately 1000g once cooked and serves 4. Each serving comes out to around 250g and is estimated to be around 350 calories.

I hope you give this one a try and enjoy the surprising combination of flavors and textures. Feel free to experiment and make it your own by adding your favorite herbs or spices. Happy cooking!