Curry Potatoes with Peas and Carrots

Introduce

Chef :

StephieCanCook

Curry Potatoes with Peas and Carrots

I love Indian food. My favorite dishes to eat and make are curry potatoes and tikka masala. I have tweaked each recipe to a point that I feel like they're as perfect as they'll get. As I make it, this curry is not spicy, because I pair it with a spicy tikka masala and the flavors balance perfectly. If you want to spice it up, use hot curry powder in place of the regular curry powder or add up to 1/2 tsp cayenne pepper. This also works extremely well as a vegetarian main dish.

Ingredient

2 tbsp

olive oil

1/2 large

yellow onion - finely chopped

3 medium

carrots - peeled, chopped to 1/2in. cubes

2 clove

garlic - minced (or 2 tsp jarred minced garlic)

4 medium

russet potatoes - peeled, chopped to 1in. cubes

1 cup

frozen peas

1 1/2 cup

vegetable stock

1 cup

unsweetened culinary coconut milk

1 tbsp

curry powder

1 tsp

ground coriander

1 tsp

turmeric

1 tsp

sea salt

Cooking instructions

* Step 1

In a small bowl mix together all ingredients for your spice mix. Set aside.

* Step 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.

* Step 3

Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.

* Step 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.

* Step 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.

* Step 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.

* Step 7

Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.

* Step 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. :)

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