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Curried Carrots & Potatoes


Curried Carrots & Potatoes

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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!
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 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)


  • 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.