Potatoes And Peas In Red Curry Sauce Recipes

CREAMED GARDEN POTATOES AND PEAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

POTATOES AND PEAS IN RED CURRY SAUCE

Steps:

• Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
• Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
• Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes.
• To serve, sprinkle with cashews and cilantro. Serve over rice.
• COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.

POTATOES AND PEAS IN RED CURRY SAUCE

Steps:

• Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
• Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
• Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
• To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
• Suggested Beverage
• A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.