Potato Curry With Peas and Carrots

"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."
 
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photo by MOUFWATERING photo by MOUFWATERING
photo by MOUFWATERING
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

  1. Can leftovers be frozen?
     
  2. The recipe ends "and cook it for." What comes after that?
     
  3. Will this work with vegetable or chicken broth? Don't care much for coconut milk
     
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Reviews

  1. Loved it! This was an excellent dish. I kept pretty close to recipe but did increase proportionally for larger size, used a high quality veggie broth rather than water and used light coconut milk, turned out beautifully. Will add some cauliflower next time as well. Toasted up some Naan, delicious. Thanks for the great recipe, will do many times more.
     
  2. I can't believe this recipe doesn't have more reviews, I make this all the time. It's vegan and SO SO SO good. I double the spices because that's how I like it best.
     
  3. 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!
     
  4. Good base recipe but I used a lot more of the curry powder, turmeric, coriander, salt, and coconut milk. Also used chicken broth instead of water. Served over rice, would make again. The potatoes took a long time to get soft but it's probably because the burner we were using sucks.
     
  5. Mmmmmm....real comfort food. I wish I had made some naan to go with it but I served it over brown rice and it really hit the spot! Thanks for sharing the recipe.
     
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Tweaks

  1. Veggie broth rather than water, used light coconut milk, extra garlic
     

RECIPE SUBMITTED BY

I like to garden, fish, and cook, always looking for something new and different. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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