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1
In a small bowl mix together all ingredients for your spice mix.
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2
Set aside.
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3
Heat a heavy bottomed 2 quart pot over medium heat.
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4
Add oil and let heat until just shimmering, but not smoking.
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5
Add onion and carrot.
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6
Cook for 2 minutes, stirring frequently with a wooden spoon.
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7
Add garlic and spice mix.
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8
Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.
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9
Add cubed potatoes and stir to coat, still using your wooden spoon.
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10
Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk.
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11
Stir to combine.
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12
Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer.
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13
Stir occasionally to ensure no sticking, and check liquid levels.
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14
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.
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15
Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick.
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16
About 15 - 20 minutes.
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17
Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes.
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18
Stir to incorporate And heat through.
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19
Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.
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20
Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream.
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21
The brand I buy comes in a small carton in the health food section of my local grocery store.
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22
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.
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23
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.
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24
Please note, your curry may still not be as thick but it will still taste good.
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25
:)
