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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, curry potatoes with peas and carrots. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Curry Potatoes with Peas and Carrots is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Curry Potatoes with Peas and Carrots is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

So that’s going to wrap this up with this special food curry potatoes with peas and carrots recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!