Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, curry potatoes with peas and carrots. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Curry Potatoes with Peas and Carrots is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Curry Potatoes with Peas and Carrots is something which I’ve loved my whole life. They are fine and they look wonderful.
In a large, heavy-bottomed skillet, heat the oil over medium heat. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic.
To get started 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 it.
The ingredients needed to make Curry Potatoes with Peas and Carrots:
- Get 2 tbsp olive oil
- Make ready 1/2 large yellow onion - finely chopped
- Make ready 3 medium carrots - peeled, chopped to 1/2in. cubes
- Prepare 2 clove garlic - minced (or 2 tsp jarred minced garlic)
- Make ready 4 medium russet potatoes - peeled, chopped to 1in. cubes
- Take 1 cup frozen peas
- Make ready 1 1/2 cup vegetable stock
- Take 1 cup unsweetened culinary coconut milk
- Prepare Spice Mix
- Get 1 tbsp curry powder
- Prepare 1 tsp ground coriander
- Prepare 1 tsp turmeric
- Prepare 1 tsp sea salt
An easy, mild, vegan curry that's packed with veggies. This recipe is for Potatoes, Carrots and Peas Curry or Aloo Gajar Matar as it's known around here. This curry is made with these everyday vegetables but it really is so delicious with the addition of the spices - even a meat lover will be converted! Add potatoes, carrots and peas to the curry.
Steps to make Curry Potatoes with Peas and Carrots:
- In a small bowl mix together all ingredients for your spice mix. Set aside.
- 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.
- Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.
- 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.
- 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.
- 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.
- Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.
- 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. :)
Mix well so the vegetables are coated with masala. Stir occasionally, and add water if necessary to keep food from sticking to the pan. Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Add the water, coconut milk, carrots and potatoes to the pot. Test the carrots and potatoes for doneness before adding the peas.
So that’s going to wrap it up with this exceptional food curry potatoes with peas and carrots recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
