Curried Potatoes and Carrots in Ginger Coconut Sauc

Name: Curried Potatoes and Carrots in Ginger Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee; 2 leeks, washed and cut into 1/4-inch-thick half-moons (about 11/2 cups); 3 large carrots, peeled and cut into 1/2-inch dice (about 3 cups); 3 garlic cloves, minced; 1 tablespoon ginger, grated; 2 tablespoons curry powder; 14 ounces coconut milk; ½ cup vegetable stock; 3 medium yukon gold potatoes, cut into 1/2-inch dice (about 3 cups); 1 cup frozen peas, thawed; ½ cup roasted cashews, chopped; ½ cup cilantro, chopped; 1 cup plain yogurt (optional); lemon wedge; salt and pepper

Servings: persons

2 tablespoons ghee
2 leeks, washed and cut into 1/4-inch-thick half-moons (about 11/2 cups)
3 large carrots, peeled and cut into 1/2-inch dice (about 3 cups)
3 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
14 ounces coconut milk
½ cup vegetable stock
3 medium yukon gold potatoes, cut into 1/2-inch dice (about 3 cups)
1 cup frozen peas, thawed
½ cup roasted cashews, chopped
½ cup cilantro, chopped
1 cup plain yogurt (optional)
lemon wedge
salt and pepper

1
Heat ghee in large pot over medium heat.
2
Add leeks and cook 57 minutes or until soft.
3
Stir in carrots, garlic, ginger, and curry powder and cook 23 minutes.
4
Pour in coconut milk and vegetable stock and bring mixture to a simmer, stirring occasionally.
5
Cover pot, reduce heat to medium-low, and cook 15 minutes.
6
Add potatoes, cover, and cook 2025 minutes more or until potatoes are tender, stirring every few minutes.
7
Stir in peas and cook 2 minutes or until warmed through.
8
Season to taste with salt and pepper.
9
Serve warm over cooked soba noodles or warm brown rice, with lemon wedges and a sprinkle of toasted cashews and cilantro.
10
Pass around a bowl of yogurt for guests to add if they wish.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons ghee, 2 leeks, washed and cut into 1/4-inch-thick half-moons (about 11/2 cups), 3 large carrots, peeled and cut into 1/2-inch dice (about 3 cups), 3 garlic cloves, minced, and more.

Yes, Curried Potatoes and Carrots in Ginger Coconut Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Potatoes and Carrots in Ginger Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions