Best Potatoes And Carrots In Coconut Curry Recipes

BROCCOLI CARROT POTATO COCONUT CURRY

Steps:

• Heat olive oil in a pan on high heat.
• Add the rice and stir for 2 minutes.
• Pour 3 cups of water and cover.
• Turn the heat into very low heat when you see the first steam going out.
• Cook for 45/50 minutes. Don't uncover the pan until the end.
• Meanwhile prepare the vegetable curry.
• Heat olive oil in a casserole on medium heat.
• Add the potatoes with a pinch of salt, turn the heat to low heat.
• Cook until softens (25 - 30 minutes).
• Heat water in a pan on high heat.
• Add the carrots and 1 pinch of coarse salt.
• Cook until softens (15 - 20 minutes).
• Cut the broccoli into small trees.
• Put in cold water with 3 pinches of salt for 5 minutes.
• Remove the water.
• Heat 3 cups of water in a pan on high heat.
• Add the broccoli, cook for 2 minutes then remove the broccoli from the pan.
• Heat olive oil in wok on high heat.
• Add the onion and pinch of salt and stir until softens (3 - 5 minutes).
• Add the ginger and the garlic.
• Turn the heat into low heat.
• Add the curry powder, turmeric, chili pepper and stir.
• Pour the coconut milk, stir and heat for 5 minutes.
• Add the potatoes, the carrots, the broccoli and cook for 5 other minutes.
• Serve the vegetable curry with rice and cilantro.

CREAMY COCONUT POTATO CURRY

Steps:

• Spray a deep frying pan over medium-high heat with cooking oil spray
• Add the onion and fry for a few minutes until softened and translucent.
• Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
• Add in the potatoes, carrots and stock and stir well.
• Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
• Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
• Serve with your choice of sides and Enjoy!!

POTATO CURRY WITH PEAS AND CARROTS

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.

SLOW COOKER POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• 1. Wash the potatoes thoroughly, then place into 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 upon 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 into quarters.
• 2. 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.
• 3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

POTATOES AND CARROTS IN COCONUT CURRY

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.