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Carrot and Potato Curry

This comforting carrot and potato curry is made by simmering chopped vegetables in fragrant spices and creamy coconut milk, resulting in a hearty and velvety dish. Its vibrant orange and golden hues, coupled with tender textures, make it both visually appealing and satisfying. The dish is versatile, allowing for easy adjustments with herbs, greens, or additional proteins.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pcs carrots preferably thick, firm
  • 2 pcs potatoes Russet or Yukon Gold
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp curry powder preferably with cumin, turmeric, coriander
  • 400 ml coconut milk full-fat for richness
  • 2 tbsp oil neutral such as sunflower or grapeseed
  • to taste salt
  • 1 squeeze lemon for brightness at the end
  • a few cups greens spinach or kale, optional

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Peel and chop the carrots and potatoes into 2 cm cubes, setting them aside for even cooking.
  2. Heat the oil in a large heavy-bottomed pot over medium heat, listening for a gentle sizzle as you add the diced onion. Cook for about 5 minutes until it becomes translucent and fragrant, with a slight golden hue around the edges.
  3. Add the minced garlic to the pot, stirring for about 30 seconds until it releases a fragrant aroma and slightly softens.
  4. Sprinkle in the curry powder, stirring constantly for 30 seconds to toast the spices and unlock their vibrant aroma, making the kitchen smell warm and inviting.
  5. Add the chopped carrots and potatoes to the pot, stirring well to coat them evenly with the fragrant spice mixture. Cook for 3-4 minutes until the vegetables start to soften and the spices cling to their surfaces.
  6. Pour in the coconut milk and add a splash of water if needed to cover the vegetables. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, stirring occasionally.
  7. Check the vegetables for tenderness by piercing a piece with a fork—if it slides in easily, the curry is ready. If the sauce is too thin, simmer uncovered for another 5 minutes to thicken slightly.
  8. Season with salt to taste and squeeze in fresh lemon juice for brightness, stirring well to combine all flavors.
  9. If using greens, stir them in now and cook for 1-2 minutes until wilted and vibrant in color.
  10. Remove from heat and let the curry rest for 5 minutes; this allows the flavors to meld and the sauce to thicken slightly.
  11. Serve the warm, velvety curry in bowls, accompanied by rice or crusty bread, and enjoy the comforting aroma and tender vegetables with each bite.