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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, curry potatoes with peas and carrots. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Curry Potatoes with Peas and Carrots is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Curry Potatoes with Peas and Carrots is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready olive oil
  2. Get yellow onion - finely chopped
  3. Get carrots - peeled, chopped to 1/2in. cubes
  4. Get garlic - minced (or 2 tsp jarred minced garlic)
  5. Get russet potatoes - peeled, chopped to 1in. cubes
  6. Get frozen peas
  7. Get vegetable stock
  8. Prepare unsweetened culinary coconut milk
  9. Take Spice Mix
  10. Make ready curry powder
  11. Make ready ground coriander
  12. Prepare turmeric
  13. Take sea salt
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. :)

So that’s going to wrap it up for this exceptional food curry potatoes with peas and carrots recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!