Potato Curry with Peas and Carrots
Easy, budget-friendly potato curry with peas and carrots in coconut milk. Serves 4. Uses pantry staples and simple steps.
I made up this potato curry with peas and carrots recipe after receiving the Curry Lover's Gift Box in the mail just after Christmas, and then posted it on my food blog, The Alchemist. It's cheap, uses ingredients commonly on-hand in the pantry, and came out so rich and delicious that it's going to be a staple recipe now!
Submitted by: Genevieve from Chicago, IL
Yield: 4
- Uses cheap pantry ingredients and comes together on the stovetop in about 35 to 45 minutes.
- Coconut milk gives richness but can be swapped for water or broth for a lighter version.
- Cook on low, add liquids gradually until potatoes are tender, and stir peas in at the end.
Spices
Featured in this Recipe
Preparation Instructions:
- 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 another 3 minutes or so, until the peas are heated through and the curry thickens up again. Serve over brown rice. Makes 4 generous servings.
thespicehouse.com
More About This Recipe
The coconut milk, while a delicious, rich and creamy addition, can be replaced with water or a flavorful broth, if desired. For additional pictures and the story behind the recipe, visit The Alchemist Blog
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
How long does this potato curry take to cook and how many does it serve?
Plan on about 35 to 45 minutes total. Sautéing the onions and spices takes 8 to 12 minutes, then simmering the potatoes and carrots until tender takes another 20 to 30 minutes. The recipe makes about four generous servings.
Is this recipe vegan and can I skip the coconut milk?
Yes. The ingredients are plant based if you use coconut milk or water/broth. You can replace coconut milk with water or a flavorful vegetable broth for a lighter result.
Can I use different vegetables or types of potatoes?
Yes. Swap in sweet potatoes, cauliflower, green beans, or bell peppers. If you use firmer vegetables, add them earlier. Waxy potatoes hold shape better; russets break down more and make a thicker sauce.
How do I thicken or thin the curry if needed?
To thicken: simmer uncovered to reduce liquid, mash a few potato chunks into the sauce, or stir in a small cornstarch slurry. To thin: add hot water or broth a little at a time until you reach the desired consistency.
Can I make this in an Instant Pot or pressure cooker?
Yes. Use the sauté function to bloom the curry powder and soften onions. Add vegetables, 1 cup coconut milk plus about 1 cup water or broth, seal, and pressure cook 4 to 6 minutes depending on potato size. Quick release, then simmer with the lid off to thicken and stir in peas at the end.
How should I store leftovers and can I freeze the curry?
Refrigerate in an airtight container for 3 to 4 days. You can freeze up to 2 months. Thaw in the fridge, reheat gently on the stove, and add a splash of water or broth if it has thickened. For best texture, you can add fresh or frozen peas when reheating rather than before freezing.
How do I adjust the spice and flavor to suit my taste?
For more heat add cayenne, chopped fresh chilies, or a hotter curry powder. To deepen flavor add a pinch of garam masala or a teaspoon of tomato paste near the end. Finish with a squeeze of lime and chopped cilantro to brighten the dish.
How long does this potato curry take to cook and how many does it serve?
Plan on about 35 to 45 minutes total. Sautéing the onions and spices takes 8 to 12 minutes, then simmering the potatoes and carrots until tender takes another 20 to 30 minutes. The recipe makes about four generous servings.
Is this recipe vegan and can I skip the coconut milk?
Yes. The ingredients are plant based if you use coconut milk or water/broth. You can replace coconut milk with water or a flavorful vegetable broth for a lighter result.
Can I use different vegetables or types of potatoes?
Yes. Swap in sweet potatoes, cauliflower, green beans, or bell peppers. If you use firmer vegetables, add them earlier. Waxy potatoes hold shape better; russets break down more and make a thicker sauce.
How do I thicken or thin the curry if needed?
To thicken: simmer uncovered to reduce liquid, mash a few potato chunks into the sauce, or stir in a small cornstarch slurry. To thin: add hot water or broth a little at a time until you reach the desired consistency.
Can I make this in an Instant Pot or pressure cooker?
Yes. Use the sauté function to bloom the curry powder and soften onions. Add vegetables, 1 cup coconut milk plus about 1 cup water or broth, seal, and pressure cook 4 to 6 minutes depending on potato size. Quick release, then simmer with the lid off to thicken and stir in peas at the end.
How should I store leftovers and can I freeze the curry?
Refrigerate in an airtight container for 3 to 4 days. You can freeze up to 2 months. Thaw in the fridge, reheat gently on the stove, and add a splash of water or broth if it has thickened. For best texture, you can add fresh or frozen peas when reheating rather than before freezing.
How do I adjust the spice and flavor to suit my taste?
For more heat add cayenne, chopped fresh chilies, or a hotter curry powder. To deepen flavor add a pinch of garam masala or a teaspoon of tomato paste near the end. Finish with a squeeze of lime and chopped cilantro to brighten the dish.
Delicious
Delicious! I doubled it (we love leftovers) and used roasted cauliflower instead of carrots, but otherwise we cooked this as directed. I see this as a curry that could be made with various veggies. Next time, we will probably use spinach or kale instead of peas but the peas WERE good in it. Thank you for this recipe!
Made this last night; it was delicious! The curry sauce was a bit thin after reducing, so I added another 1/2 tbsp of curry powder and it thickened right up!
Also added about 1tsp of Cumin and 1/4 tsp of Summer Savory, and used heavy cream instead of coconut milk.
I replace the Tbsp hot curry powder with 1 Tbsp mild curry powder and also add a scant Tbsp of garam masala with potatoes, carrots, etc. This dish is one of my family’s favorites. I make quick couscous on the side and we have an easy, complete meal that tastes great and the kids love! Thank you!!!
My family and I love this meal and we eat it almost every week. We like that it has magnesium containing potato and carrots and we use organic spices that are very health beneficial and so to is the coconut cream we use. We add lots of spinach instead of peas and avoid rice as it depletes magnesium.. A 5* recipe.
Needed more salt and other spices, after adding extra and putting it on top of jasmine rice it tasted pretty good.
Can’t you grind your necessary spices and other ingredients rather
than use ordinary curry powder?
p.s. I gave you 5 stars but only 4 are showing