Potato Curry With Peas And Carrots

It's a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, i had to share it.

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 youre 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 youre there , stir in the peas and the rest of the coconut milk , and cook it for.

olive oil, curry powder, garlic cloves, onions, carrots, frozen peas, salt, ground coriander, turmeric, potatoes, coconut milk, water