curry

Mmmmmm….cuuuurrrryyy.

Ok, I admit it, I love me some curry!

Maybe it’s the exotic taste that bursts in my mouth when I experience the right combination of spices. Or maybe it’s the warm feeling I get while I’m savoring this dish with my family. Either way, I have a special place in my heart for homemade curry, and I always will.

Now, there are many different types of “curry.” Some people enjoy a good Thai curry, but for me, I prefer the Indian way. Back in the day, when I was craving a hearty dish, I’d use the curry powder you buy in the spice isle. I’m telling you right now, if you have to, keep it as backup, but please don’t use curry powder as a substitute for real homemade curry.

Go to the Indian grocery and buy yo’self some REAL curry leaves! Seriously, it’s worth it!

Nothing can compare to the taste of real curry leaves. Period.

Honestly, it was only recently that I was able to score some real leaves. Now that I’ve had them, I don’t think I can ever go back either. Presently, my curry powder is in the back of my spice cabinet, in a time out. I won’t throw it away, but I’d have to be pretty desperate to use it at this point.

After using curry leaves in a few dishes, I decided to branch out on my own and try using them to make a simple veggie dinner. It was soooo good, I just had to share the yum-ness. You can add more vegetables, and adjust the spices to suit your tastes. For me, I enjoyed this dish all on it’s own, but if you want just a little “more,” serve it over rice, or with some Indian style appetizers.

Enjoy!

curry2

Indian Potato & Carrot Curry

Ingredients:

  • 3-4 Tbsp sunflower oil
  • 1 large onion, chopped
  • 5 carrots, sliced
  • 3-4 lbs small potatoes (if using large potatoes, cut them into quarters)
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp red pepper
  • 1/4 tsp coriander
  • Dash of cardamom
  • Dash of cinnamon
  • Handful of fresh curry leaves (remember, no curry powder!)
  • 1 C water
  • 1/2 C coconut milk (or more, if you want a more “saucy” dish)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. Heat oil in a large pot or saucepan.
  2. Add onions, garlic, spices, and curry leaves. Saute until onions are soft, about 2-3 minutes.
  3. Add carrots and potatoes, cook for about 1 more minute.
  4. Add water and cover, cooking the veggies on medium heat and stirring occasionally, until the veggies are cooked through (about 30 minutes).
  5. Add coconut milk, salt, and pepper to taste. Cook for about 2 more minutes.
  6. Serve with chopped parsley, if desired.

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Indian Potato and Carrot Curry
Mmmmmm Curry!
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Ingredients
  1. 3-4 Tbsp sunflower oil
  2. 1 large onion, chopped
  3. 5 carrots, sliced
  4. 3-4 lbs small potatoes (if using large potatoes, cut them into quarters)
  5. 4 cloves garlic, minced
  6. 2 tsp cumin
  7. 1 tsp turmeric
  8. 1/4 tsp red pepper
  9. 1/4 tsp coriander
  10. Dash of cardamom
  11. Dash of cinnamon
  12. Handful of fresh curry leaves (remember, no curry powder!)
  13. 1 C water
  14. 1/2 C coconut milk (or more, if you want a more "saucy" dish)
  15. Salt and pepper to taste
  16. Chopped parsley for garnish
Instructions
  1. Heat oil in a large pot or saucepan.
  2. Add onions, garlic, spices, and curry leaves. Saute until onions are soft, about 2-3 minutes.
  3. Add carrots and potatoes, cook for about 1 more minute.
  4. Add water and cover, cooking the veggies on medium heat and stirring occasionally, until the veggies are cooked through (about 30 minutes).
  5. Add coconut milk, salt, and pepper to taste. Cook for about 2 more minutes.
  6. Serve with chopped parsley, if desired.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

What is your favorite type of curry? Share in the comments below!

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