Recipe: Perfect Curry Potatoes with Peas and Carrots

Curry Potatoes with Peas and Carrots. 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.

Learn to make Potato curry with peas and carrots(Aalo, Matar & Gajar.) This recipe is easy and quick to make. Mixed vegetable curry with potatoes, spinach, carrots and peas is the only Indian-style recipe my children are guaranteed to eat and enjoy every single time. An easy, mild, vegan curry that's packed with veggies. You can cook Curry Potatoes with Peas and Carrots using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Curry Potatoes with Peas and Carrots

1. You need 2 tbsp of olive oil.
2. You need 1/2 large of yellow onion - finely chopped.
3. You need 3 medium of carrots - peeled, chopped to 1/2in. cubes.
4. Prepare 2 clove of garlic - minced (or 2 tsp jarred minced garlic).
5. It's 4 medium of russet potatoes - peeled, chopped to 1in. cubes.
6. It's 1 cup of frozen peas.
7. It's 1 1/2 cup of vegetable stock.
8. It's 1 cup of unsweetened culinary coconut milk.
9. It's of Spice Mix.
10. Prepare 1 tbsp of curry powder.
11. It's 1 tsp of ground coriander.
12. Prepare 1 tsp of turmeric.
13. It's 1 tsp of sea salt.

Despite the picky eating my kids have always liked curry. Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish. I also added some Madras curry powder for heat/flavor. I made this with leftover peas and baked potato from last night's dinner and used steamed cauliflower instead of carrots (I LOVE curried cauli).

Curry Potatoes with Peas and Carrots step by step

1. In a small bowl mix together all ingredients for your spice mix. Set aside..
2. 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..
3. Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn..
4. 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..
5. 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..
6. 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..
7. Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread..
8. 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. :).

This delicious vegetarian cauliflower, potato and carrot curry is easy to make. Sweet potatoes are a good alternative to ordinary potatoes. For something a little different try using a Romanesco cauliflower for its lovely colour and interesting spiral shaped florets. Potatoes and peas cooked in an easy onion tomato and spice sauce and garnished liberally with cilantro. There are several recipes for Bombay potatoes which are just dry or wet potatoes.