Potato Curry With Peas and Carrots Recipe #351469
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.
by Betty Bel
35 min | 5 min prep
SERVES 4 , 4 servings
- 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.
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5 stars