This is simple and delicious Potato Carrot Curry. This is a great creamy curry recipe. Potato Carrot Curry is quick and easy to make.
INGREDIENTS:
- Potatoes – 2, Big sized, peeled and cubed
- Carrots – 2, medium sized, peeled and cubed
- Onion – 1 big, thinly sliced.
- Green Chillies – 3or 4, slit open lengthwise.
- Salt – to taste
- Ginger – 2” piece.
- Garlic cloves – 2 nos.
- Thick Coconut milk or regular drink milk – 1/4 cup
- Water – 2 cups
- Coconut oil – 1 tsp
- Chopped coriander leaves – 1 Tbsp
METHOD:
- Heat oil in a heavy bottomed pan. Add chopped ginger, crushed garlic, and sauté well.
- Then add the onion and green chilies and sauté for a few minutes till the onion becomes soft/transparent.
- Add the cubed potatoes, carrots , salt, 2 cups of water , and mix well. Cover it and allow them to cook in medium flame.
- When the potatoes and carrots fully cooked, add thick coconut milk /drinking milk and reduce heat; simmer and cook for 2 more minutes.
- Check for the salt and remove the potato-carrot curry from fire.
- Transfer your delicious thick potato-carrot curry to a serving bowl.
- Garnish with chopped coriander leaves.
- Serve hot with Appam, Idiappam or Chapatti.
NOTE:
This is thick potato-carrot curry. You can adjust the consistency of this curry by adding warm water.
