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Curry Potatoes with Peas and Carrots
Curry Potatoes with Peas and Carrots

Before you jump to Curry Potatoes with Peas and Carrots recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.

You already realize that the body calls for a healthy heart. Here’s something for you to think about: if your heart is not healthy then the rest of you won’t be healthy. You already know that exercising regularly and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, however, that a number of specific foods are great for improving the health of your heart? If you want to know what to eat to improve your heart health, continue reading.

Know that blueberries are fantastic for helping your heart be healthy. Here’s a fact: Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant could be able to help your body improve its ability to process the fat and cholesterol you eat. The easier it is for your body to process fat and cholesterol, the less apt it is for those things to build up in your arteries and cause heart problems. That, essentially, helps your heart be as healthy as possible.

There are many foods that you can include in your diet that will be great for your body. It’s true that each of the food discussed in this article can help your body in a variety of ways. They are particularly good, however, for improving your heart health. Try to start eating these heart-healthy foods on a regular basis. Your heart will greatly benefit from it!

We hope you got insight from reading it, now let’s go back to curry potatoes with peas and carrots recipe. You can cook curry potatoes with peas and carrots using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Curry Potatoes with Peas and Carrots:
  1. Provide 2 tbsp olive oil
  2. You need 1/2 large yellow onion - finely chopped
  3. Get 3 medium carrots - peeled, chopped to 1/2in. cubes
  4. Get 2 clove garlic - minced (or 2 tsp jarred minced garlic)
  5. Provide 4 medium russet potatoes - peeled, chopped to 1in. cubes
  6. Use 1 cup frozen peas
  7. Use 1 1/2 cup vegetable stock
  8. Prepare 1 cup unsweetened culinary coconut milk
  9. Take Spice Mix
  10. Use 1 tbsp curry powder
  11. You need 1 tsp ground coriander
  12. You need 1 tsp turmeric
  13. Provide 1 tsp sea salt
Instructions to make Curry Potatoes with Peas and Carrots:
  1. In a small bowl mix together all ingredients for your spice mix. Set aside.
  2. Heat a heavy bottomed 2 quart pot over medium heat. Add oil and let heat until just shimmering, but not smoking. Add onion and carrot. Cook for 2 minutes, stirring frequently with a wooden spoon.
  3. Add garlic and spice mix. Sautee until fragrant, about another 2 minutes, stirring frequently so spices and garlic do not burn.
  4. Add cubed potatoes and stir to coat, still using your wooden spoon. Add 1 cup of the vegetable stock and 1/2 cup of the coconut milk. Stir to combine.
  5. Increase heat to medium high, bring to a boil quickly, reduce heat to medium low, cover and simmer. Stir occasionally to ensure no sticking, and check liquid levels. When it looks like liquid has reduced by half add the other 1/2 cup vegetable stock and 1/4 cup of the coconut milk.
  6. Continue simmering and stirring occasionally until potatoes and carrots are very tender and curry sauce is nice and thick. About 15 - 20 minutes. Add frozen peas and last 1/4 cup of coconut milk in last 5 minutes. Stir to incorporate And heat through.
  7. Enjoy on its own as a vegetarian/vegan main dish or paired with a tasty tikka masala and/or naan bread.
  8. Note: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to use up to 1/2 cup more to achieve the same richness. If this is the case add 1 full cup when you add the first 1 cup of vegetable stock, then follow the steps for the remainder of the additions. Please note, your curry may still not be as thick but it will still taste good. :)

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