Let
the potatoes cook for a couple of minutes and then reduce the flame to medium - low for 15 minutes.
Not exact matches
Since sweet
potato takes longer than zucchini and onion, I microwaved it whole
for a
couple of minute to start the
cooking and to make it easier to peel.
Directions: Heat oil in a large skillet /
Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry
for a
couple of minutes until aromatic / Add tomatoes, green beans and
potatoes along with the coconut milk / Stir and let simmer, partially covered,
for about 20
minutes until the
potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.
Wash sweet
potatoes and prick with a fork a
couple of times, place on a baking dish lined with foil or parchment paper and
cook on 400 degrees F
for 45
minutes to 1 hour or until tender in the middle.
Now add the
cooked, hot
potatoes and remaining butter (do not stir) and let sit covered
for an additional
couple of minutes.
Cook the sweet
potatoes for a
couple of minutes in a skillet, then top everything off with a runny soft - boiled egg and a punchy pesto dressing to give this dish serious restaurant - caliber appeal.