Potato Curry With Peas And Carrots Recipe

Name: Potato Curry With Peas And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon hot curry powder; 2 garlic cloves, minced; 2 large onions, thinly sliced; 8 ounces carrots, thinly sliced; 1 1/4 cups frozen peas; 1 teaspoon salt; 1 teaspoon ground coriander; 1 teaspoon turmeric; 4 medium potatoes, peeled and cut into 1-inch chunks; 1 (8 ounce) can coconut milk; 1 cup water (or more as needed)

Servings: persons

2 tablespoons olive oil
1 tablespoon hot curry powder
2 garlic cloves, minced
2 large onions, thinly sliced
8 ounces carrots, thinly sliced
1 1/4 cups frozen peas
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon turmeric
4 medium potatoes, peeled and cut into 1-inch chunks
1 (8 ounce) can coconut milk
1 cup water (or more as needed)

1
In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.

326

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 tablespoons olive oil, 1 tablespoon hot curry powder, 2 garlic cloves, minced, 2 large onions, thinly sliced, and more.

Yes, Potato Curry 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!

Potato Curry With Peas And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions