Coconut and Lime Potato’s

Ingredients

1 small onion peeled and cut into slices
2 garlic cloves chopped

1 tsp of Maani’s Chickpea Spice Blend
2 tbsp canola or avocado oil
salt and black pepper to taste

6 potatoes (I used yukon gold), skin on, cut into 5mm-thick slices (use a mandoline or cut with a knife
1 can of coconut milk
1 large limes– zest finely grated, to get 1½ tsp, then juiced
1 red or green chillies, finely sliced
2 inches of fresh ginger, peeled and chopped
5 scallions green ends finely sliced at an angle

1/2 cup of Gruyere or your favorite cheese

Directions

1. Preheat oven to 350 F, Saute the onions, garlic, ginger, green chili’s in the oil in a medium sized skillet over medium heat. Fry for eight to 10 minutes, stirring occasionally, until soft and deeply golden brown.

2. Then add in the salt, pepper, Maani’s Chickpea Spice Blend and mix together until blended.

3. Turn off heat and stir in the coconut milk, lime zest and lime juice.

4. Add the potatoes to an oven proof dish and pour in the flavorful coconut broth into the dish and make sure each potato is covered with the liquid.

5. Top the potato mixture with the Gruyere cheese and scallions and bake for 30 minutes covered with foil. Once baked uncover and broil for 5 minutes till the cheese has browned and enjoy!