25 The best Curry Potatoes with Peas and Carrots healthy & tasty!

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Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. Stir to incorporate And heat through. Mixed vegetable curry with potatoes, spinach, carrots and peas is the only Indian-style recipe my children are guaranteed to eat and enjoy every single time.

Prepare olive oil.
You need yellow onion - finely chopped.
Prepare carrots - peeled, chopped to 1/2in. cubes.
Use garlic - minced (or 2 tsp jarred minced garlic).
You need to prepare russet potatoes - peeled, chopped to 1in. cubes.
You need frozen peas.
Use vegetable stock.
Provide unsweetened culinary coconut milk.
You need to prepare Spice Mix.
Provide curry powder.
You need to prepare ground coriander.
Prepare turmeric.
You need sea salt.

Short Tips:

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In a small bowl mix together all ingredients for your spice mix. Set aside..
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..
Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn..
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..
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..
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..
Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread..
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. :).

Stir occasionally, and add water if necessary to keep food from sticking to the pan. This recipe is for Potatoes, Carrots and Peas Curry or Aloo Gajar Matar as it's known around here. This curry is made with these everyday vegetables but it really is so delicious with the addition of the spices - even a meat lover will be converted! Aloo Gajar Matar is an authentic North Indian Punjabi recipe that contains aloo (potato), gajar (carrot) and matar (green peas). Carrots is the main vegetable included in this recipe.

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