Potato Curry With Peas And Carrots Recipes

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.

PEA CURRY WITH CARROTS AND POTATOES

Steps:

• First, take out a nice-sized saucepan and heat oil to medium heat.
• Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
• Add onion and garlic and sauté for 4 minutes until onions begin to soften.
• Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).
• Add your broth, wine and water and allow mixture to come to a boil.
• Reduce heat and simmer covered until vegetables are soft.
• Combine the cornstarch and water in a bowl.
• Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).
• Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
• Serve with basmati rice or flat breads.
• I like to eat this with chappati and soak the chappati in the curry "gravy".
• ENJOY!

CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)

Steps:

• In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
• Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
• In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
• Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
• Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
• Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
• Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.