INDIAN CARROTS, PEAS AND POTATOES
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
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
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
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
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
POTATO PEA CURRY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 entrees, 6 sides
Number Of Ingredients 16
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.
CHICKPEA CURRY WITH CARROTS
Authentic Indian chickpea curry with carrots and spices. Optional vegetables include chopped sweet peppers, zucchini, or snap peas, which can be added 10 minutes before the end of cooking time. Serve with naan bread or basmati rice.
Provided by Tony
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
- Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
- Stir in yogurt. Add broth to thin curry if necessary.
Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g
PEA CURRY WITH CARROTS AND POTATOES
This is a wonderful curry I came up with last night because I was in the mood for chappati and couldn't find a recipe using the only veggies I had on hand! So I worked some magic and came up with this curry. It's not a gourmet meal, but its definitely something we enjoyed! I hope you like it :-) BTW... I used homemade tomato soup for this recipe. I cannot tell you how canned would work.
Provided by love4culinary
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 23
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!
Nutrition Facts : Calories 217, Fat 4.7, SaturatedFat 0.7, Sodium 418.5, Carbohydrate 39.4, Fiber 6.3, Sugar 10.9, Protein 6
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