Coconut Potato Stew

The 'pure' version of this dish hails from the state of Kerala in India. It's where my Dad was born. They have a ton of coconut trees there and use every part of the tree! (Not all goes into the food though!) :)

Growing up, my Dad would make this dish when a festival of the state rolled around- usually the Kerala Harvest Festival- Onam. I fell in love with it for its simplicity (which child doesn't love potatoes!) and even though I rarely make it; it comes to mind when I think of "comfort" food. There are a couple variations that make it more fancy and I'll list them at the end of the recipe. I make a rather lite version of the original but I think it packs the same flavor punch- coconut, ginger and coconut! :)

1 can lite coconut milk
2 medium potatoes, steamed/boiled with the peel on
1 thin green chili, slit down the middle
1 large red onion, sliced thick
3 inch stick of ginger, cut into thin sticks
1 dried red chili (optional)
1 tsp chili powder (optional)
A handful of curry leaves
1 tsp black mustard seeds
Salt to taste
Fresh cracked black pepper

Heat a tbsp of oil in a pot and add the onions, ginger and green chile to it. Saute for about 2 minutes
Add the chili powder and the potatoes, saute another minute
Add the coconut milk, 1 c of water bring to a boil and then reduce the heat
Cook on low, uncovered for about 10 minutes
Season with salt and pepper.

Garnish
Heat a tbsp oil on a low flame (roasted sesame or coconut) and add the mustard seeds to it. (Cover this as its going to splutter) Add the curry leaves and broken dried red chili and stir for a few seconds before adding this mixture to the stew.

Variations
Whisk some (~ 1 tbsp) curry powder into the coconut milk
Add vegetables (peas, beans, cauliflower, carrot)
Use stock instead of water