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!
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.