Potatoes And Carrots In Coconut Curry Recipes
POTATOES AND CARROTS IN COCONUT CURRY
This is a typical southern Indian dish where coconut milk is a common ingredient. This dish can be made in about 5 hours in a slow cooker and served hot, warm or at room temperature, like a traditional potato salad. Cooking times may vary due to the type and size of potatoes you use. This recipe calls for coconut cream; however, you can substitute coconut milk if desired. Recipe is from The Gourmet Vegetarian Slow Cooker cookbook.
Provided by DailyInspiration
Categories Potato
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
- In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
- Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
Nutrition Facts : Calories 742.4, Fat 25.2, SaturatedFat 16.6, Sodium 187.4, Carbohydrate 125.4, Fiber 11.7, Sugar 62.9, Protein 10.3
CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY
Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander
Provided by Louis Ventelucci
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
- Add chickpeas, mix well, and cook for 2-3 minutes.
- Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
- On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
- Let cool slightly, then garnish with coriander and serve alongside steamed rice.
Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams
SLOW COOKER POTATOES AND CARROTS IN COCONUT CURRY
This is a typical southern Indian dish where coconut cream (or coconut milk) is a common ingredient. This dish can be served hot, warm or at room temperature like a traditional potato salad. Recipe is from my Gourmet Vegetarian slow Cooker Cookbook.
Provided by Daily Inspiration S
Categories Other Main Dishes
Time 5h30m
Number Of Ingredients 13
Steps:
- 1. Wash the potatoes thoroughly, then place into the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend upon the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them into quarters.
- 2. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
- 3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
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- Heat a large non-stick sauté pan over medium-high heat and add the oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices splutter and immediately add the onions. Sauté until lightly browned, about 7-8 minutes. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
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