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


  • 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)


  1. Set heavy-bottomed skillet on medium-high heat. 

  2. Add 1 tablespoon oil and heat until shimmering. 

  3. Add cubed potatoes and sauté until nicely browned and almost cooked (about 8-10 minutes).

  4. Using a slotted spoon, take potatoes out of the pan and into a bowl lined with a paper towel. Set aside.

  5. Add the remaining tablespoon of oil and heat. 

  6. Once oil is hot and shiny, add cumin seeds and stir around until seeds start to crackle. 

  7. Add ginger and all spice powders except garam masala and salt and mix. 

  8. Add diced carrots and thawed peas and let these sauté for 1-2 minutes. 

  9. Add potatoes and season with salt to taste, stirring well.

  10. Turn heat to medium-low and continue cooking for 10 minutes. (Check on carrots; they should be somewhat crunchy and not mushy.)  

  11. Add garam masala and mix well.  

  12. Garnish with chopped cilantro and serve with Yellow Moong Dal and Vegan Naan.