Potatoes And Carrots In Coconut Curry Food

BROCCOLI CARROT POTATO COCONUT CURRY

Steps:

• Heat olive oil in a pan on high heat.
• Add the rice and stir for 2 minutes.
• Pour 3 cups of water and cover.
• Turn the heat into very low heat when you see the first steam going out.
• Cook for 45/50 minutes. Don't uncover the pan until the end.
• Meanwhile prepare the vegetable curry.
• Heat olive oil in a casserole on medium heat.
• Add the potatoes with a pinch of salt, turn the heat to low heat.
• Cook until softens (25 - 30 minutes).
• Heat water in a pan on high heat.
• Add the carrots and 1 pinch of coarse salt.
• Cook until softens (15 - 20 minutes).
• Cut the broccoli into small trees.
• Put in cold water with 3 pinches of salt for 5 minutes.
• Remove the water.
• Heat 3 cups of water in a pan on high heat.
• Add the broccoli, cook for 2 minutes then remove the broccoli from the pan.
• Heat olive oil in wok on high heat.
• Add the onion and pinch of salt and stir until softens (3 - 5 minutes).
• Add the ginger and the garlic.
• Turn the heat into low heat.
• Add the curry powder, turmeric, chili pepper and stir.
• Pour the coconut milk, stir and heat for 5 minutes.
• Add the potatoes, the carrots, the broccoli and cook for 5 other minutes.
• Serve the vegetable curry with rice and cilantro.

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.

CREAMY COCONUT POTATO CURRY

Steps:

• Spray a deep frying pan over medium-high heat with cooking oil spray
• Add the onion and fry for a few minutes until softened and translucent.
• Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
• Add in the potatoes, carrots and stock and stir well.
• Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
• Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
• Serve with your choice of sides and Enjoy!!

COCONUT CURRY CHICKEN WITH POTATOES

Steps:

• In a large casserole, saute onion in oil until tender.
• Add green pepper and garlic, saute for another 2 minutes.
• Add curry powder and cook for 1 minute.
• Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
• Bring to a boil.
• Cover and simmer for 30 mins, or until potatoes are tender.

CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)

Steps:

• In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
• Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
• In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
• Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
• Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
• Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
• Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.