Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, curry potatoes with peas and carrots. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Curry Potatoes with Peas and Carrots is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Curry Potatoes with Peas and Carrots is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have curry potatoes with peas and carrots using 13 ingredients and 8 steps. Here is how you can achieve that.

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

1. Make ready olive oil
2. Take yellow onion - finely chopped
3. Prepare carrots - peeled, chopped to 1/2in. cubes
4. Take garlic - minced (or 2 tsp jarred minced garlic)
5. Get russet potatoes - peeled, chopped to 1in. cubes
6. Get frozen peas
7. Make ready vegetable stock
8. Make ready unsweetened culinary coconut milk
9. Get Spice Mix
10. Make ready curry powder
11. Prepare ground coriander
12. Prepare turmeric
13. Take 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’s going to wrap this up for this special food curry potatoes with peas and carrots recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!