Potatoes And Carrots In Coconut Curry Recipes

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POTATOES AND CARROTS IN COCONUT CURRY



Potatoes and Carrots in Coconut Curry image

This is a typical southern Indian dish where coconut milk is a common ingredient. This dish can be made in about 5 hours in a slow cooker and served hot, warm or at room temperature, like a traditional potato salad. Cooking times may vary due to the type and size of potatoes you use. This recipe calls for coconut cream; however, you can substitute coconut milk if desired. Recipe is from The Gourmet Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Categories     Potato

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs red potatoes
1 cup water
2 tablespoons vegetable oil
1 onion, finely chopped
2 fresh garlic cloves, coarsely chopped
2 tablespoons cumin seeds
2 teaspoons fennel seeds
1 lb carrot, sliced into rounds
2 tablespoons curry powder
1 (14 ounce) can coconut cream (or coconut milk)
salt
4 serrano chilies, seeded, deveined and cut into julienne for garnish
1/4 cup fresh cilantro leaves, for garnish

Steps:

  • Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
  • In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
  • Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

Nutrition Facts : Calories 742.4, Fat 25.2, SaturatedFat 16.6, Sodium 187.4, Carbohydrate 125.4, Fiber 11.7, Sugar 62.9, Protein 10.3

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

POTATOES AND CARROTS IN COCONUT CURRY



Potatoes and Carrots in Coconut Curry image

Categories     Salad     Potato     Coconut     Carrot

Yield serves 4 to 6

Number Of Ingredients 13

3 pounds red potatoes
1 cup water
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, coarsely chopped
2 tablespoons cumin seeds
2 teaspoons fennel seeds
1 pound carrots, sliced into rounds
2 tablespoons curry powder
1 can (about 14 ounces) coconut cream (see Note below)
Salt to taste
4 serrano chiles, seeded, deveined, and cut into julienne, for garnish
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4 to 5 hours, or until the potatoes are fairly tender. (Cooking time will depend on the size and the type of potato you use. Tiny red potatoes, for instance, will probably cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters before proceeding with the rest of the recipe.)
  • In a sauté pan, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2 to 3 minutes.
  • Add the onion, carrots, and curry powder to the potatoes, and carefully stir in the coconut cream. Recover and continue cooking for 1 hour.
  • Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
  • Suggested Beverage
  • I picture something chilled and white: Gewürztraminer or Pinot Gris, perhaps? Maybe even a citrusy New Zealand Sauvignon Blanc?

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Top Asked Questions

What is a creamy coconut potato curry?
Creamy Coconut Potato Curry - a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love. This week I really fancied a curry and with a bag of baby golden potatoes that needed to be used, and a few carrots in the veggie drawer I figured a creamy potato curry would be perfect.
How to make the best rice and potato curry?
1. Step: Cut the carrots and the onion into strips. Cook the rice according to the instructions on the package. I like to use Jasmine or brown rice. 2. Step: In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. 3.
How do you make a delicious curry with coconut milk?
Add the tomatoes and saute till they are soft. Now add the salt and black pepper and mix well. Add the cooked potatoes and carrots along with coconut milk, mix well and let it start to steam. Dont let it come to a boil, as the coconut milk might separate.
Is there such a thing as a vegan potato curry?
So we chose this diet for our fasting and we have stuck to this for a few years now. This potato curry with coconut milk is a modification of my Kerala Style Egg Curry except without the egg but potatoes instead. And it kinda makes it a Vegan Potato Curry recipe as well.

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