I work with this girl who is very creative. She loves doing crafts, & is really good at coming up with ideas for recipes. And though the ideas are unusual, that’s what makes them so fun to create & try. They keep turning out pretty fantastic!

Anyhoo, I know coconut curry coup is traditionally served over rice, but she was insistent that we try mashed potatoes…and I liked it better Once again, I never measure anything, ever, so here we go with some estimates….

Coconut Curry Veggies over…Mashed Potatoes? yep

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Ingredients

• 6 medium sized russet potatoes, diced
• 4 small red potatoes, diced
• olive oil, to taste
• sea salt, to taste
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1/2 cup green beans, sliced
• 4 cloves garlic, minced
• 2 cans coconut milk
• 1/4 cup shredded coconut
• 1/4 cup curry powder
• half an onion, diced
• 1 tomato, diced

Instructions

1. Place diced potatoes in pot of boiling water for about 15-20 minutes. Test with a fork. When potatoes are tender, drain water. Drizzle potatoes with olive oil & sea salt to taste. MASH!
2. Meanwhile, over medium heat, saute minced garlic and onion in oil in bottom of a large pot until fragrant. Add carrots & celery. Saute for another 5-6 minutes.
3. Pour in the coconut milk and sprinkle in seasonings. Stir often, and let it come to a desirable temperature.
4. Add shredded coconut and diced tomato. Stir for 2 minutes, then remove from heat.
5. Scoop mashed potatoes in a bowl, and top with soup. Enjoy this yummy comfort food

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