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Curry Potatoes with Peas and Carrots
Curry Potatoes with Peas and Carrots

Before you jump to Curry Potatoes with Peas and Carrots recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.

You already are certain that you must have a healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and work out on a regular basis. But are you aware that there are several foods that have been found to help you improve your heart health? Today, you will learn which foods are beneficial for your heart.

Blueberries are terrific for your heart. You should know that blueberries are a rich source of antioxidants, specially pterostilbene. Pterostilbene acts much like the resveratrol you will find in grapes. Pterostilbene is an antioxidant that helps the body be better at processing cholesterol as well as fats. The easier it is for your body to process fat and cholesterol, the less probable it is for those things to build up in your arteries and cause problems for your heart. That just means that it helps keep your heart healthy.

There are plenty of foods you will find that that are good for your body. The truth is that all the foods that we’ve mentioned here can help your body in many ways. They are particularly good, though, for improving your heart health. Try to introduce these foods into your diet daily. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to curry potatoes with peas and carrots recipe. To make curry potatoes with peas and carrots you only need 13 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Curry Potatoes with Peas and Carrots:
  1. Get 2 tbsp olive oil
  2. You need 1/2 large yellow onion - finely chopped
  3. Provide 3 medium carrots - peeled, chopped to 1/2in. cubes
  4. Use 2 clove garlic - minced (or 2 tsp jarred minced garlic)
  5. Take 4 medium russet potatoes - peeled, chopped to 1in. cubes
  6. Prepare 1 cup frozen peas
  7. Take 1 1/2 cup vegetable stock
  8. You need 1 cup unsweetened culinary coconut milk
  9. Prepare Spice Mix
  10. Take 1 tbsp curry powder
  11. Get 1 tsp ground coriander
  12. Get 1 tsp turmeric
  13. Provide 1 tsp sea salt
Steps to make Curry Potatoes with Peas and Carrots:
  1. In a small bowl mix together all ingredients for your spice mix. Set aside.
  2. Heat a heavy bottomed 2 quart pot over medium heat. Add oil and let heat until just shimmering, but not smoking. Add onion and carrot. Cook for 2 minutes, stirring frequently with a wooden spoon.
  3. Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.
  4. Add cubed potatoes and stir to coat, still using your wooden spoon. Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk. Stir to combine.
  5. Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer. Stir occasionally to ensure no sticking, and check liquid levels. When it looks like liquid has reduced by half add the other 1/2 cup vegetable stock and 1/4 cup of the coconut milk.
  6. Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. About 15 - 20 minutes. Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes. Stir to incorporate And heat through.
  7. Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.
  8. Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to use up to 1/2 cup more to achieve the same richness. If this is the case add 1 full cup when you add the first 1 cup of vegetable stock, then follow the steps for the remainder of the additions. Please note, your curry may still not be as thick but it will still taste good. :)

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