The recipe for this dish is gluten free and is absolutely fantastic.I cooked it about a week ago and I’m going to have it again tonight. It’s excellent with some added spinach.
Four or five ‘normal’ sized potatoes - I am using red ‘Rooster’ potatoes.
Cut each potato into four pieces.
Par-boil in saffron (I used turmeric) until about half done, not too mashy. Drain the water.
Add one tin of coconut milk and cook lightly on a low heat, while you prepare:
A medium sized onion cut into small pieces.
In another saucepan: put a little oil. Heat it to a high heat.
Add onion and cook until brown.
Add chilli to taste
Open the Chablis.