Curry Potatoes with Peas and Carrots
Curry Potatoes with Peas and Carrots

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, curry potatoes with peas and carrots. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander.

Curry Potatoes with Peas and Carrots is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Curry Potatoes with Peas and Carrots is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have curry potatoes with peas and carrots using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Curry Potatoes with Peas and Carrots:
  1. Make ready 2 tbsp olive oil
  2. Make ready 1/2 large yellow onion - finely chopped
  3. Prepare 3 medium carrots - peeled, chopped to 1/2in. cubes
  4. Take 2 clove garlic - minced (or 2 tsp jarred minced garlic)
  5. Make ready 4 medium russet potatoes - peeled, chopped to 1in. cubes
  6. Get 1 cup frozen peas
  7. Make ready 1 1/2 cup vegetable stock
  8. Take 1 cup unsweetened culinary coconut milk
  9. Take Spice Mix
  10. Prepare 1 tbsp curry powder
  11. Prepare 1 tsp ground coriander
  12. Take 1 tsp turmeric
  13. Take 1 tsp sea salt

Despite the picky eating my kids have always liked curry. Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish. I also added some Madras curry powder for heat/flavor. I made this with leftover peas and baked potato from last night's dinner and used steamed cauliflower instead of carrots (I LOVE curried cauli).

Steps to make Curry Potatoes with Peas and Carrots:
  1. In a small bowl mix together all ingredients for your spice mix. Set aside.
  2. Heat a heavy bottomed 2 quart pot over medium heat. Add oil and let heat until just shimmering, but not smoking. Add onion and carrot. Cook for 2 minutes, stirring frequently with a wooden spoon.
  3. Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.
  4. Add cubed potatoes and stir to coat, still using your wooden spoon. Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk. Stir to combine.
  5. Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer. Stir occasionally to ensure no sticking, and check liquid levels. When it looks like liquid has reduced by half add the other 1/2 cup vegetable stock and 1/4 cup of the coconut milk.
  6. Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. About 15 - 20 minutes. Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes. Stir to incorporate And heat through.
  7. Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.
  8. Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to use up to 1/2 cup more to achieve the same richness. If this is the case add 1 full cup when you add the first 1 cup of vegetable stock, then follow the steps for the remainder of the additions. Please note, your curry may still not be as thick but it will still taste good. :)

This delicious vegetarian cauliflower, potato and carrot curry is easy to make. Sweet potatoes are a good alternative to ordinary potatoes. For something a little different try using a Romanesco cauliflower for its lovely colour and interesting spiral shaped florets. The main effort in this potato, carrot and peas curry is cutting the veggies. After the veggies are cut, it hardly takes any time to make the dish.

So that is going to wrap this up for this special food curry potatoes with peas and carrots recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!