Recipe of Favorite Curry Potatoes with Peas and Carrots

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, curry potatoes with peas and carrots. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Curry Potatoes with Peas and Carrots is probably the favorite food menus that will be sought by many people through the internet. In case you are the individual who is looking for the recipe information, then here is the right website page. We convey the steps to how to prepare along with the ingredients needed. Do not forget to also display related videos as additional information.

In a large, heavy-bottomed skillet, heat the oil over medium heat. 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.

To begin with this recipe, we must prepare a few components. You can certainly have Curry Potatoes with Peas and Carrots using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Curry Potatoes with Peas and Carrots

1. Get 2 tbsp of olive oil.
2. Make ready 1/2 large of yellow onion - finely chopped.
3. Get 3 medium of carrots - peeled, chopped to 1/2in. cubes.
4. You need 2 clove of garlic - minced (or 2 tsp jarred minced garlic).
5. Prepare 4 medium of russet potatoes - peeled, chopped to 1in. cubes.
6. You need 1 cup of frozen peas.
7. Take 1 1/2 cup of vegetable stock.
8. It's 1 cup of unsweetened culinary coconut milk.
9. Take of Spice Mix.
10. Get 1 tbsp of curry powder.
11. It's 1 tsp of ground coriander.
12. Make ready 1 tsp of turmeric.
13. It's 1 tsp of sea salt.

Curry Potatoes with Peas and Carrots comprehensive

1. In a small bowl mix together all ingredients for your spice mix. Set aside..
2. Heat a heavy bottomed 2 quart pot over medium heat. Add oil and let heat until just shimmering, but not smoking. Add onion and carrot. Cook for 2 minutes, stirring frequently with a wooden spoon..
3. Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn..
4. Add cubed potatoes and stir to coat, still using your wooden spoon. Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk. Stir to combine..
5. Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer. Stir occasionally to ensure no sticking, and check liquid levels. When it looks like liquid has reduced by half add the other 1/2 cup vegetable stock and 1/4 cup of the coconut milk..
6. Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. About 15 - 20 minutes. Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes. Stir to incorporate And heat through..
7. Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread..
8. Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to use up to 1/2 cup more to achieve the same richness. If this is the case add 1 full cup when you add the first 1 cup of vegetable stock, then follow the steps for the remainder of the additions. Please note, your curry may still not be as thick but it will still taste good. :).

So that's going to wrap it up for this exceptional food curry potatoes with peas and carrots recipe. Thank you very much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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