Curried Potatoes and Carrots in Ginger Coconut Sauce
Elevate your weeknight dinner with this vibrant and aromatic recipe for Curried Potatoes and Carrots in Ginger Coconut Sauce. This one-pot dish combines tender chunks of potatoes and carrots simmered in a velvety coconut milk sauce, infused with the warming flavors of curry powder, fresh ginger, and a hint of turmeric. A touch of red chili flakes adds gentle heat, balanced perfectly by the creamy richness of the coconut milk. Quick to prepare and ready in just 45 minutes, this vegetarian dish is both satisfying and nourishing. Garnished with fresh cilantro and a squeeze of lime for a burst of freshness, it pairs beautifully with steamed rice or naan for a cozy, flavor-packed meal that's perfect for any day of the week. Keywords: curried potatoes and carrots, ginger coconut sauce, vegetarian curry, one-pot dinner, easy weeknight recipes.
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 large carrots
- 1 can (13.5 oz) coconut milk
- 1 tablespoon (grated) ginger
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 2 tablespoons curry powder
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons red chili flakes
- 2 tablespoons coconut oil
- 1 cup vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 medium (for juice, optional) lime
Instructions
Peel and chop the potatoes and carrots into bite-sized pieces (roughly 1-inch). Set aside.
In a large, deep skillet or pot, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the grated ginger and minced garlic. Cook for 1 minute, until fragrant.
Sprinkle in the curry powder, ground turmeric, and red chili flakes. Stir for 30 seconds to toast the spices.
Add the potatoes and carrots to the skillet, tossing to coat them in the spice mixture.
Pour in the vegetable broth and season with salt and black pepper. Stir to combine.
Cover the skillet and let the vegetables simmer over medium heat for 10-12 minutes, stirring occasionally, until they begin to soften.
Reduce the heat to low and pour in the coconut milk. Stir well and allow the mixture to simmer gently for another 10-12 minutes, or until the potatoes and carrots are fully tender and the sauce has thickened slightly.
Taste and adjust seasoning with additional salt or lime juice, if desired.
Remove from heat and garnish with chopped fresh cilantro.
Serve warm with steamed rice, naan, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
