Coconut Flavored Potatoes (Vegan)

Potatoes! Probably one of the most popular foods. Ever. Period. There are a million ways to make them and today we decided to do 'em biracial style. Mixing Sweet and White to create a delicious blend in the flavor and texture.

YouTube: Coconut Flavored Potatoes

Serves: 4


2 Tablespoons of coconut oil


1 teaspoon black mustard seeds

1 teaspoon cumin seeds

6-7 curry leaves, OPTIONAL

2 green chilies, cut in half OR 1 Jalapeno, roughly chopped

1 teaspoon fresh ginger, minced

1/2 cup red onion, minced

1 teaspoon sea salt

1/2 teaspoon ground turmeric

1 cup Idaho potatoes, diced (skin-on)

1 cup sweet potatoes, peeled and diced

2 Tablespoons unsweetened shredded coconut

1 Tablespoon chopped cilantro



  • In a 3 qt saucepan over medium heat, heat coconut oil.
  • Once the oil is hot, add black mustard seeds and allow crackling. Cover partially with a lid so that the mustard seeds don't splutter outside the pan.
  • When the crackling has somewhat stopped, add cumin seeds, curry leaves, and green chilies.
  • Cover and cook for 30 seconds.
  • Add red onions, salt, and ginger. Mix.
  • Cook for 4 minutes. Stir once every minute.
  • Add ground turmeric, and mix.
  • Add potatoes (both), and mix thoroughly.
  • Reduce heat to simmer, cover the pot, and cook for 25 minutes. Stir the pot once every 5 minutes.
  • Check to see if the potatoes have been cooked through, if so, then garnish with cilantro, remove from heat, and serve.

Leave a comment

Please note, comments must be approved before they are published