Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, curry potatoes with peas and carrots. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Curry Potatoes with Peas and Carrots is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Curry Potatoes with Peas and Carrots is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook curry potatoes with peas and carrots using 13 ingredients and 8 steps. Here is how you cook it.

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

1. Make ready olive oil
2. Get yellow onion - finely chopped
3. Prepare carrots - peeled, chopped to 1/2in. cubes
4. Prepare garlic - minced (or 2 tsp jarred minced garlic)
5. Make ready russet potatoes - peeled, chopped to 1in. cubes
6. Take frozen peas
7. Prepare vegetable stock
8. Make ready unsweetened culinary coconut milk
9. Prepare Spice Mix
10. Get curry powder
11. Take ground coriander
12. Make ready turmeric
13. Prepare 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. :)

So that is going to wrap it up for this special food curry potatoes with peas and carrots recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!