Cooking could be among the earliest abilities on the planet. That does not mean that there are any restrictions to the knowledge available for the cook interested in boosting his/her skills. Also the finest cooks, also specialists, can constantly discover brand-new recipes, techniques and strategies to improve their kitchen area skills, so lets try this Curry Potatoes with Peas and Carrots recipe, we hope you like it.

Curry Potatoes with Peas and Carrots

You can have Curry Potatoes with Peas and Carrots using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Curry Potatoes with Peas and Carrots :

Use olive oil.

You need to prepare yellow onion - finely chopped.

You need to prepare carrots - peeled, chopped to 1/2in. cubes.

You need garlic - minced (or 2 tsp jarred minced garlic).

Use russet potatoes - peeled, chopped to 1in. cubes.

You need to prepare frozen peas.

You need to prepare vegetable stock.

You need to prepare unsweetened culinary coconut milk.

You need to prepare Spice Mix.

You need to prepare curry powder.

Use ground coriander.

Provide turmeric.

Provide sea salt.

Short Tips:

Prep work is a really vital part of cooking. You intend to ensure you have every thing you could need. You also want to see to it you have all the supplies you may require. You don't intend to be in the center of a dish as well as learn you are missing out on something important.

step by step :Curry Potatoes with Peas and Carrots

In a small bowl mix together all ingredients for your spice mix. Set aside..

Heat a heavy bottomed 2 quart pot over medium heat. Add oil and let heat until just shimmering, but not smoking. Add onion and carrot. Cook for 2 minutes, stirring frequently with a wooden spoon..

Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn..

Add cubed potatoes and stir to coat, still using your wooden spoon. Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk. Stir to combine..

Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer. Stir occasionally to ensure no sticking, and check liquid levels. 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..

Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. About 15 - 20 minutes. Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes. Stir to incorporate And heat through..

Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread..

Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. 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. 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. Please note, your curry may still not be as thick but it will still taste good. :).

Everyone wants to be a better chef. Everybody wishes to explore fun recipes. Discovering the moment and feeling the motivation to be creative in the kitchen can occasionally position an obstacle though. We wish these Curry Potatoes with Peas and Carrots recipe can bring the magic to your kitchen area. Offer a number of these suggestions a try tonight, your taste will thanks!

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Curry Potatoes with Peas and Carrots, tasty & healthy!