Recipe of Any-night-of-the-week Curry Potatoes with Peas and Carrots

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We hope you got insight from reading it, now lets go back to curry potatoes with peas and carrots recipe. To cook curry potatoes with peas and carrots you only need 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Curry Potatoes with Peas and Carrots:

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

Steps to make Curry Potatoes with Peas and Carrots:

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. :).

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