Prep 5 mins
Cook 30 mins
It's a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, I had to share it.
- 2 tablespoons olive oil
- 1 tablespoon hot curry powder
- 2 garlic cloves, minced
- 2 large onions, thinly sliced
- 8 ounces carrots, thinly sliced
- 1 1⁄4 cups frozen peas
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 4 medium potatoes, peeled and cut into 1-inch chunks
- 1 (8 ounce) can coconut milk
- 1 cup water (or more as needed)
- In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. 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. 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. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you’re there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.
I loved this simple, spicy recipe! I recommend using a milder curry if you or your children can not tolerate hot, spicy foods! Great accompaniment to chicken or wonderful on its own! I reheated leftovers for lunch and it was even better the next day!
Yum, yum, yum! I have always loved curry potatoes and have made them in the past with more of a sit and simmer recipe, but this method of stirring while cooking really helped them thicken up by breaking down the outer portions of the potato as they cooked. I was pairing this with an already spicy tikka masala and didn't want it to be hot as well so I used regular curry powder. I think next time I will increase the amount of curry because of this and maybe add a pinch of cayenne for just a hint of heat. Overall it was great!
I have done this recipe twice, once with red potatoes and the other time with russet, really enjoyed both. <br/><br/>Make a ton of naan on a weekend and freeze them for recipes like this, really makes completes it and the store bought naan is really expensive.