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Simple Carrot and Potato Curry

This comforting carrot and potato curry is made with humble ingredients simmered in coconut milk until tender, resulting in a warm, hearty dish with a creamy texture. It emphasizes straightforward cooking techniques like sautéing and simmering to bring out natural flavors, creating a satisfying meal perfect for busy weeknights. The final dish has a fragrant aroma, a thick sauce, and tender vegetables that melt in your mouth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 3 pieces carrots firm and bright orange, cut into 1-inch chunks
  • 2 large potatoes russet preferred, cut into even chunks
  • 1 large onion yellow onion, chopped
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon cumin toasted briefly in oil
  • 1/2 teaspoon turmeric toasted with spices
  • 1 can (400ml) coconut milk full-fat preferred
  • 2 tablespoons oil neutral oil like canola or vegetable
  • to taste salt

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
  2. Peel and chop the carrots into 1-inch chunks, and do the same with the potatoes, aiming for even pieces to ensure uniform cooking.
  3. Heat the oil over medium heat until shimmering, then add the chopped onion. Cook, stirring occasionally, until golden and fragrant, about 5 minutes.
  4. Stir in the cumin and turmeric, cooking briefly for about 30 seconds until aromatic, then add the grated ginger and cook for another minute.
  5. Add the chopped carrots and potatoes to the pot, stirring to coat them with the spices. Cook for 3-4 minutes until they start to soften and release their aroma.
  6. Pour in the coconut milk along with a half cup of water or broth, then bring the mixture to a gentle simmer.
  7. Reduce the heat to low and cover loosely, letting the curry simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
  8. Uncover and cook for another 5 minutes to allow the sauce to reduce further, stirring gently. Taste and season with salt as needed.
  9. Remove from heat and let sit for 5 minutes to allow flavors to deepen. Serve hot, garnished with herbs if desired, alongside rice or bread.