Potato Curry With Peas And Carrots Recipes

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INDIAN CARROTS, PEAS AND POTATOES



Indian Carrots, Peas and Potatoes image

This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!

Provided by MTORRES3

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 6

Number Of Ingredients 10

5 tablespoons vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
6 potatoes, diced
1 (10 ounce) package frozen mixed peas and carrots
3 tablespoons water, or as needed

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  • Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g

POTATO CURRY WITH PEAS AND CARROTS



Potato Curry With Peas and Carrots image

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.

Provided by Betty Bel

Categories     Potato

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon hot curry powder
2 garlic cloves, minced
2 large onions, thinly sliced
8 ounces carrots, thinly sliced
1 1/4 cups frozen peas
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon turmeric
4 medium potatoes, peeled and cut into 1-inch chunks
1 (8 ounce) can coconut milk
1 cup water (or more as needed)

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.

Nutrition Facts : Calories 438.3, Fat 18.2, SaturatedFat 10.4, Sodium 719.8, Carbohydrate 63.6, Fiber 11.4, Sugar 13.7, Protein 9.9

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



Ca-Ri Ga (Chicken Curry With Potatoes, Carrots and Peas) image

This is a super delicious Vietnamese curry. Every time I make it, people are blown away! It is even more flavorful the next day.

Provided by Sommer Clary

Categories     Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons yellow curry powder
3 cloves garlic
1 tablespoon sugar
2 small shallots
2 tablespoons salt
1 tablespoon chili paste (such as Sriracha)
5 tablespoons peanut oil
1 tablespoon ground black pepper
2 lbs boneless skinless chicken thighs
1 1/2 medium yellow onions, divided into 6 pieces and separated
2 stalks lemongrass, cut into 2 inch lengths
1 bay leaf
2 cups water
2 2/3 cups coconut milk
4 large carrots, cut into 1 inch pieces
3 lbs yams, peeled and sliced into 1 1/2 inch pieces
1 1/2 cups frozen peas
1/4 cup cilantro leaf

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.

Nutrition Facts : Calories 690.8, Fat 31.2, SaturatedFat 18.2, Cholesterol 94.4, Sodium 1967.5, Carbohydrate 75.5, Fiber 12.5, Sugar 12.7, Protein 31.3

POTATO PEA CURRY



Potato Pea Curry image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 entrees, 6 sides

Number Of Ingredients 16

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Steps:

  • Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
  • Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
  • Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
  • Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

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