Name: Potato Curry With Peas and Carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 , 4 serving(s)
Ingredients: 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)

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Recipe by Betty Bel

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Potato Curry With Peas and Carrots created by MOUFWATERING

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.

Ready In:: 35mins
Serves:
Units:

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ingredients

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)

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.

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RECIPE MADE WITH LOVE BY

@Betty Bel

Contributor

@Betty Bel

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"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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question by Allison P.

4/29/2021

The recipe ends "and cook it for." What comes after that?

Replies 1
review by clupold817

12/11/2020

I'm still in the cooking/adding liquid phase. Smells wonderful. I was suspect of 2 onions but we shall see. I used regular curry but hit it up with cayenne. My question is how do recipes like these claim it will be done in 35 min? It took me near 20 min to peel and chop...and simmering raw potatoes on low...been 15 minutes already and there is little softening. I don't mind but seems unrealistic. I'm gonna rate this 5 just based on the smell.

Replies 2
review by lshapka

5/4/2020

This was yummy and creamy, but I found that it needed a lot more spice. Maybe it was just that my curry wasn't too hot. I made my own naan to go with it, and it really hit the spot. Nice and filling!

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review by jerz i.

2/9/2020

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.

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review by Lucky in Bayview

5/16/2019

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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