- two tablespoons essential olive oil
- 1 tablespoon hot curry powder
- 2 cloves garlic clove, minced
- 2 large onions, thinly sliced
- 8 ounces carrots, thinly sliced
- 1 1/4 cups frozen peas
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 4 medium taters, peeled and reduce 1 chunks
- 1 can coconut milk
- 1 cup (or even more when needed) water >
Inside a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add some hot curry powder and stir it around for thirty seconds. Add some onions towards the pan and saute until they're tender along with a bit golden. When you’re there, add some carrots, taters, and minced garlic clove. Provide all a great stir, after which add in regards to a half cup all of water and coconut milk. Stir within the turmeric, salt, and coriander. Lessen the heat to low and canopy it. Check from time to time to stir the pot and appearance the level of moisture. Once the moisture is nearly all absorbed, increase the coconut milk and water, in equal parts. Still prepare, stir, and add liquid before the vegetables are extremely tender and also the curry is great and thick. At this time, taste it to check on the spice levels are in which you like them. When you’re there, stir within the peas and all of those other coconut milk (and water if required), and prepare it for an additional 3 minutes approximately, before the peas are heated through and also the curry thickens up again. Serve over brown grain. Makes 4 generous servings.