Curried Potatoes and Carrots in Ginger Coconut Sauce

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Total Time
1hr
Prep
15 mins
Cook
45 mins

Best served warm over cooked soba noodles or brown rice, with lemon wedges and a sprinkle of toasted cashews and cilantro. Found this on Full Bell Farms which states the Recipe is by Dayna Macy, daynamacy.com

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Ingredients

Nutrition

Directions

  1. Heat ghee in large pot over medium heat. Add leeks and cook 5–7 minutes or until soft. Stir in carrots, garlic, ginger, and curry powder and cook 2–3 minutes. Pour in coconut milk and vegetable stock and bring mixture to a simmer, stirring occasionally. Cover pot, reduce heat to medium-low, and cook 15 minutes. Add potatoes, cover, and cook 20–25 minutes more or until potatoes are tender, stirring every few minutes. Stir in peas and cook 2 minutes or until warmed through. Season to taste with salt and pepper.
  2. Serve warm over cooked soba noodles or warm brown rice, with lemon wedges and a sprinkle of toasted cashews and cilantro.
  3. Pass around a bowl of yogurt for guests to add if they wish.
Most Helpful

5 5

Absolutely delicious curry! I knew it would be wonderful just by the ingredients alone and it was!!! Will definitely make this dish again and again! Made for Spring PAC, April, 2012.