Low FODMAP Braised Potatoes with Coconut Kale Recipe

Servings -1

Ingredients - Salad

  • 4 baby potatoes, washed
  • 1 cup kale, deveined and chopped
  • 2 Tbsp. coconut oil
  • 3 scallion/green onion stalks, (green part only)
  • ¼ yellow bell pepper
  • ½- ¾ cup light coconut milk
  • ¼ tsp. Casa De Santé Indian Seasoning
  • 2 Tbsp. cilantro, chopped
  • Chopped fresh chilies (optional)
  • Lemon/lime wedge for garnish (optional)


  1. Cut a slit halfway through each baby potato. For quicker preparation, microwave the potatoes on high for 5-6 minutes. Remove and set aside.
  2. In a pan heat up the coconut oil on medium heat, stir fry the kale for a minute or two until tender and set aside.
  3. In the same pan (you may need to grease again) add the bell peppers and scallions and stir fry for 2-3 minutes until tender.
  4. Add ¼ tsp. of Casa De Santé Indian Seasoning and stir.
  5. Add the coconut milk now and simmer for 8-10 minutes or until the sauce thickens.
  6. Next add in the potatoes and simmer uncovered for 10-15 minutes, or until potatoes are fork tender. 
  7. In the serving bowl place the kale first then spoon over the potatoes and its gravy on top.
  8. This dish can be easily reheated in the microwave.


500 calories.

Vegan, Soy-free, GF.

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