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Potato and Carrot Curry
A Mild Vegetarien Curry! |
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550g new potato
350g Carrot
1 large Onion
2 Cloves Garlic
40g Ground Almonds
3 Tbls. Groundnut Oil
1 tsp. Ground Corriander
1/2 tsp. Ground Cumin
1/2 tsp. Turmeric
50g Creamed Coconut
200 ml Vegetable Stock
2 Tbls. Mango Chutney
4 handfulls of rice (optional)
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Peel the potatoes and carrots.
Cut the carrot into long strips.
Quarter the potatoes and place in boiling water with the carrots.
Finely chop the onion and the garlic.
Blitz in a food processor 2 Tablespoons of the oil, the onion, the garlic, the ground almonds, and the spices until a smooth paste is formed.
Heat the remaining oil in a deep based pan.
Add the paste and fry for a few minutes.
Add the now cooked vegtables.
Add the vegetables stock and mix the creamed coconut with 100ml of boiling water, add this to the pan.
If you are using rice, now is the time to start cooking it. Keep the curry on a low heat and don't allow it to boil
When the rice is cooked, drain it, and then add the mango chutney to the curry.
Remove from the heat and plate up. Serve Immediately!
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Preparation Time: 30 minutes |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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M Calder
United Kingdom |
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| This recipe has been viewed 10829 times. |
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