Pea Curry With Carrots and Potatoes Recipe

Name: Pea Curry With Carrots and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil (or whatever oil you like to use); ½ teaspoon mustard seeds; 3 fenugreek seeds; 1 large onion, coarsely chopped; 4 garlic cloves, minced; ½ teaspoon fresh ginger, grated; 1 cup frozen peas (add more if you wish, but no more than 1/2 cup more); 2 medium whole carrots, peeled, sliced, and slices cut in half; 2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!); 1 teaspoon dry mustard; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon garam masala; 2 cups vegetable broth; 1 tablespoon white wine; 1 cup water; ⅓ teaspoon cayenne pepper, to taste; 1 tablespoon cornstarch; 2 tablespoons water, to dissolve cornstarch; 1 cup tomato soup; 3 tablespoons fresh parsley or 3 tablespoons cilantro, chopped; salt and pepper, to taste

Servings: persons

1 tablespoon vegetable oil (or whatever oil you like to use)
½ teaspoon mustard seeds
3 fenugreek seeds
1 large onion, coarsely chopped
4 garlic cloves, minced
½ teaspoon fresh ginger, grated
1 cup frozen peas (add more if you wish, but no more than 1/2 cup more)
2 medium whole carrots, peeled, sliced, and slices cut in half
2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!)
1 teaspoon dry mustard
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon garam masala
2 cups vegetable broth
1 tablespoon white wine
1 cup water
⅓ teaspoon cayenne pepper, to taste
1 tablespoon cornstarch
2 tablespoons water, to dissolve cornstarch
1 cup tomato soup
3 tablespoons fresh parsley or 3 tablespoons cilantro, chopped
salt and pepper, to taste

1
["First, take out a nice-sized saucepan and heat oil to medium heat.", "Add mustard seeds and fenugreek seeks and fry for about 25 seconds.", "Add onion and garlic and saute for 4 minutes until onions begin to soften.", "Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).", "Add your broth, wine and water and allow mixture to come to a boil.", "Reduce heat and simmer covered until vegetables are soft.", "Combine the cornstarch and water in a bowl.", "Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).", "Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.", "Serve with basmati rice or flat breads.", "I like to eat this with chappati and soak the chappati in the curry ""gravy"".", "ENJOY!"]

354

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 1 tablespoon vegetable oil (or whatever oil you like to use), ½ teaspoon mustard seeds, 3 fenugreek seeds, 1 large onion, coarsely chopped, and more.

Yes, Pea Curry With Carrots and Potatoes falls under the Soups & Stews 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.

Pea Curry With Carrots and Potatoes

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