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Curry Potatoes with Peas and Carrots
Curry Potatoes with Peas and Carrots

Before you jump to Curry Potatoes with Peas and Carrots recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

You already realize that the body calls for the heart to be healthy. Consider this: if your heart is not healthy then the rest of you won’t be either. You already know that working out on a regular basis and sticking to a healthy lifestyle both factor greatly into the overall health of your heart. Do you know, though, that some specific foods are great for making your heart be healthier? If you want to know which foods you should be eating to improve your heart health, continue reading.

Blueberries are good for your heart. Fact: Blueberries are packed with antioxidants, particularly pterostilbene. Pterostilbene works so much like the resveratrol in grapes. This specific antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you take in. If your body can easily process fat and cholesterol, they will not build up in your body or cause your heart to have problems. What that means is that it helps keep your heart as healthy as possible.

There are dozens (if not more) of foods that are great for your body. No doubt, the foods cited in this article can help your body in numerous ways. They are particularly good for the heart, however. Try introducing these healthy foods into your diet regularly. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to curry potatoes with peas and carrots recipe. You can have curry potatoes with peas and carrots using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Curry Potatoes with Peas and Carrots:
  1. Prepare 2 tbsp olive oil
  2. Use 1/2 large yellow onion - finely chopped
  3. Take 3 medium carrots - peeled, chopped to 1/2in. cubes
  4. Provide 2 clove garlic - minced (or 2 tsp jarred minced garlic)
  5. Use 4 medium russet potatoes - peeled, chopped to 1in. cubes
  6. You need 1 cup frozen peas
  7. Provide 1 1/2 cup vegetable stock
  8. Provide 1 cup unsweetened culinary coconut milk
  9. Provide Spice Mix
  10. Prepare 1 tbsp curry powder
  11. Get 1 tsp ground coriander
  12. Take 1 tsp turmeric
  13. You need 1 tsp sea salt
Instructions to make Curry Potatoes with Peas and Carrots:
  1. In a small bowl mix together all ingredients for your spice mix. Set aside.
  2. Heat a heavy bottomed 2 quart pot over medium heat. Add oil and let heat until just shimmering, but not smoking. Add onion and carrot. Cook for 2 minutes, stirring frequently with a wooden spoon.
  3. Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.
  4. Add cubed potatoes and stir to coat, still using your wooden spoon. Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk. Stir to combine.
  5. Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer. Stir occasionally to ensure no sticking, and check liquid levels. When it looks like liquid has reduced by half add the other 1/2 cup vegetable stock and 1/4 cup of the coconut milk.
  6. Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. About 15 - 20 minutes. Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes. Stir to incorporate And heat through.
  7. Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.
  8. Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to use up to 1/2 cup more to achieve the same richness. If this is the case add 1 full cup when you add the first 1 cup of vegetable stock, then follow the steps for the remainder of the additions. Please note, your curry may still not be as thick but it will still taste good. :)

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