Potatoes And Carrots In Coconut Curry Recipe

Name: Potatoes And Carrots In Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs red potatoes; 1 cup water; 2 tablespoons vegetable oil; 1 onion, finely chopped; 2 fresh garlic cloves, coarsely chopped; 2 tablespoons cumin seeds; 2 teaspoons fennel seeds; 1 lb carrot, sliced into rounds; 2 tablespoons curry powder; 1 (14 ounce) can coconut cream (or coconut milk); salt; 4 serrano chilies, seeded, deveined and cut into julienne for garnish; 1/4 cup fresh cilantro leaves, for garnish

Servings: persons

3 lbs red potatoes
1 cup water
2 tablespoons vegetable oil
1 onion, finely chopped
2 fresh garlic cloves, coarsely chopped
2 tablespoons cumin seeds
2 teaspoons fennel seeds
1 lb carrot, sliced into rounds
2 tablespoons curry powder
1 (14 ounce) can coconut cream (or coconut milk)
salt
4 serrano chilies, seeded, deveined and cut into julienne for garnish
1/4 cup fresh cilantro leaves, for garnish

1
Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
2
In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
3
Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

577

kcal

Calories

Fat

Carbs

Protein

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 13 ingredients. The key ingredients include: 3 lbs red potatoes, 1 cup water, 2 tablespoons vegetable oil, 1 onion, finely chopped, and more.

Yes, Potatoes And Carrots In Coconut Curry 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.

Potatoes And Carrots In Coconut Curry

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