Curry Potatoes with Peas and Carrots Recipe

Name: Curry Potatoes with Peas and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

255

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Curry Potatoes with Peas and Carrots 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!

Curry Potatoes with Peas and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions