Discover the vibrant flavors of India with our delightful recipe for Curried Potatoes, Peas, and Carrots! This dish is not just a meal; it’s a culinary journey that brings together the warmth of spices and the comfort of home-cooked goodness. Perfect for a quick weeknight dinner or an impressive dish for guests, this colorful curry will tantalize your taste buds and leave you craving more. With just 40 minutes of your time, you can create a dish that’s bursting with flavor and nutrition. Ready to impress your family and friends? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium potatoes, diced
- 1 cup peas
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 can coconut milk
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Wash and dice the potatoes into small, uniform cubes approximately 1/2 inch in size. Peel and chop the carrots into similar-sized pieces to ensure even cooking.
- Heat vegetable oil in a large skillet or deep pan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and ginger to the pan, stirring quickly to prevent burning. Cook for an additional 30-45 seconds until fragrant and releasing their aromatic oils.
- Sprinkle curry powder over the onion mixture, stirring continuously to toast the spices and enhance their flavor profile. Cook for about 1 minute until the spices become deeply aromatic.
- Add diced potatoes and carrots to the pan, stirring to coat them evenly with the spice mixture. Cook for 5-6 minutes, occasionally stirring to prevent sticking.
- Pour in the coconut milk, ensuring it covers the vegetables. Reduce heat to low-medium and let the mixture simmer, stirring occasionally.
- Add peas to the pan and continue cooking for an additional 10-12 minutes, or until potatoes are tender when pierced with a fork.
- Season with salt to taste, adjusting spices as needed. The sauce should thicken slightly and coat the vegetables.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Serve hot, optionally garnished with fresh cilantro or a dollop of yogurt. Pair with steamed rice or warm naan bread.
Tips
- Prep Ahead: To save time, you can wash and chop your vegetables a day in advance. Store them in airtight containers in the fridge until you're ready to cook.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or green beans for extra color and nutrition. Just make sure to chop them into similar sizes for even cooking.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of curry powder or choose a milder blend. For those who love heat, consider adding a pinch of cayenne pepper or some chopped green chilies.
- Coconut Milk Alternatives: If you’re looking for a lighter version, you can substitute coconut milk with low-fat coconut milk or even vegetable broth for a different flavor profile.
- Let It Rest: Allowing the curry to rest for a few minutes after cooking helps the flavors to meld beautifully, enhancing the overall taste.
- Serving Suggestions: This curry pairs wonderfully with steamed basmati rice or warm naan bread. Don’t forget a sprinkle of fresh cilantro or a dollop of yogurt on top for a refreshing finish!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
