Ingredients for Curried Potatoes And Carrots In Ginger Coconut Sauce
- 2 tablespoons ghee
- 2 cups sliced leeks
- 1 cup chopped carrots
- Garlic Cloves
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup vegetable stock
- Yukon Gold Potatoes
- Frozen Peas
- Roasted Cashews
- Fresh cilantro, for garnish
- Plain Yogurt
- Lemon Wedge
- Salt And Pepper
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How to Make Curried Potatoes And Carrots In Ginger Coconut Sauce
- Heat 2 tablespoons ghee in a large pot over medium heat.
- Add 2 cups sliced leeks and cook for 10-12 minutes, or until softened.
- Stir in 1 cup chopped carrots, 2 cloves minced garlic, 1 tablespoon grated ginger, and 2 tablespoons curry powder. Cook for 5-7 minutes.
- Pour in 1 (13.5 ounce) can full-fat coconut milk and 1 cup vegetable stock. Bring to a simmer, stirring occasionally.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add 1 pound cubed potatoes, cover, and cook for 20-25 minutes, or until potatoes are tender, stirring occasionally.
- Stir in 1/2 cup frozen peas and cook for 2 minutes, or until heated through.
- Season to taste with salt and pepper.
- Serve warm over cooked soba noodles or brown rice. Garnish with lemon wedges, toasted cashews, and fresh cilantro.
- Offer a bowl of plain yogurt on the side for guests to add as desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
244g
Fat
108g
Carbs
33g
