Potatoes and Carrots in Coconut Curry
Indulge in the vibrant flavors of this hearty Potatoes and Carrots in Coconut Curry, a comforting vegan dish that's packed with creamy coconut goodness and fragrant spices. Tender bite-sized potatoes and sweet carrots are simmered in a luscious curry sauce made with aromatic garlic, ginger, and warming spices like curry powder, turmeric, and cumin. The rich, velvety base of coconut milk ensures a perfectly creamy texture, while a touch of fresh cilantro adds a burst of freshness to every bite. Ready in just 45 minutes, this protein-packed curry is the ultimate crowd-pleaser, perfect for weeknight dinners or meal prepping. Serve it over fluffy rice or alongside warm naan bread for a wholesome, flavorful meal that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 3 medium potatoes
- 3 large carrots
- 1 can coconut milk
- 1 medium onion
- 3 garlic cloves
- 1 inch ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 cup water
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro
Instructions
Peel and cut the potatoes into bite-sized cubes. Peel the carrots and slice them into 1/4-inch rounds. Set aside.
Finely dice the onion, mince the garlic cloves, and grate the ginger.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until aromatic.
Add the curry powder, ground turmeric, and ground cumin. Stir well to coat the onions, garlic, and ginger with the spices.
Pour in the coconut milk and water. Stir to combine, making sure the spices are evenly distributed in the liquid.
Add the cubed potatoes and sliced carrots to the skillet. Stir to ensure they are submerged in the curry sauce.
Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a lid.
Simmer for 20-25 minutes, stirring occasionally, until the potatoes and carrots are tender and have absorbed the flavors of the curry.
Taste the curry and adjust the seasoning with more salt or pepper if needed.
Garnish with chopped fresh cilantro before serving. Serve warm with rice, naan bread, or as desired.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7915 mg | 344% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 52.8 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4731 mg | 101% | |
*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.
