Curried Carrots & Potatoes
Curried Carrots & Potatoes
This dish of curried carrots and potatoes brings back childhood memories of growing up in India -- my mom used to make it at least once a week! I used to love the fragrance of the carrots caramelizing with the earthy and nutty cumin seeds. My kids love this dish almost as much as I used to, except for the peas!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 cup potatoes (cubed)
- 2 cups carrots (diced)
- 1 cup green peas (thawed if using frozen)
- 2 tablespoons olive oil (divided)
- 1 teaspoon cumin seeds
- 1 teaspoon ginger (minced)
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- Salt (to taste)
- 1/2 teaspoon garam masala
- 5 sprigs cilantro (finely chopped)
Instructions
-
Set heavy-bottomed skillet on medium-high heat.
-
Add 1 tablespoon oil and heat until shimmering.
-
Add cubed potatoes and sauté until nicely browned and almost cooked (about 8-10 minutes).
-
Using a slotted spoon, take potatoes out of the pan and into a bowl lined with a paper towel. Set aside.
-
Add the remaining tablespoon of oil and heat.
-
Once oil is hot and shiny, add cumin seeds and stir around until seeds start to crackle.
-
Add ginger and all spice powders except garam masala and salt and mix.
-
Add diced carrots and thawed peas and let these sauté for 1-2 minutes.
-
Add potatoes and season with salt to taste, stirring well.
-
Turn heat to medium-low and continue cooking for 10 minutes. (Check on carrots; they should be somewhat crunchy and not mushy.)
-
Add garam masala and mix well.
-
Garnish with chopped cilantro and serve with Yellow Moong Dal and Vegan Naan.