Index ::: [ Recipe ] [ Main Dish ]
Potato Curry with Peas and Carrots
4 servings

[ INGREDIENTS ]

Coconut Oil
Curry Powder
Onion
Carrot
Potatoes
Garlic
Water
Coconut Milk
Turmeric
Salt
Ground Coriander
Frozen Peas

[ INSTRUCTIONS ]

1. In a large, heavy-bottomed skillet, heat :
   
   2 Tablespoons Coconut Oil;
   over medium heat.
2. When hot, add :
   
   1/2 Tablespoon Curry Powder;
   and stir it around for 30 seconds.
3. Add :
   
   2 Large Onions, Thinly Sliced;
   to the pan and saute until they are tender and a bit golden.
4. When you’re there, add :
   
   2 Large Carrots, Thinly Sliced;
   4 Medium Potatoes, Peeled and Cut into 1 Inch Chunks;
   2 Garlic Cloves, Minced;
5. Give it all a good stir, and then add :
   
   1/2 Cup Water;
   1/2 Cup Coconut Milk;
6. Stir in :
   
   1 Teaspoon Turmeric;
   1 Teaspoon Salt;
   1 Teaspoon Ground Coriander;
7. Reduce the heat to low and cover it.
8. Check every so often to stir the pot and check the moisture level.
9. When the moisture is almost all absorbed, add :
   
   1/2 Cup Water;
   1/2 Cup Coconut Milk;
   in equal parts.
10. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick.
11. At this point, taste it to check that the spice levels are where you like them.
12. Stir :
    
    1 1/4 Cups Frozen Peas
    and add :
    
    1/4 Cup Water, ( If Necessary );
    1/4 Cup Coconut Milk ( If Necessary ).
13. Cook for another 3 minutes or until the peas are heated through and the curry thickens up again.
14. Serve over brown rice.

::: View the original recipe for Potato Curry with Peas and Carrots at thespicehouse.com