Creamy Coconut Curry with Potatoes, Carrot and Onions

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_001

I was REALLY in the mood for a curry today, with potatoes and such. I noticed that I haven’t tried making a curry with coconut stuff yet, or maybe I did but it was so long ago that it needed an upgrade because I know I could do better now.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_002

I wanted to add more veggies but sadly, I didn’t have them. Stuff like baby corn and broccoli were things I wanted to add to the curry (if you have them lying around, feel free to add them to the recipe, but not too much).

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_003

I’m pretty sure this curry is inspired by Thai yellow curry but I didn’t have the yellow curry paste, and don’t know what goes in it, so I just used regular curry powder with turmeric to create the awesome yellow colour.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_004

The full fat coconut milk cream really gives it extra creaminess, but I don’t think it’s vital for you to add, so if you can’t find it, feel free to leave it out. You may want to add an extra tablespoon of olive oil though.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_005

Creamy Coconut Curry with Potatoes, Carrot and Onions

1 russet potato
1 medium carrot
1 tablespoon coconut milk cream (from refrigerated full fat coconut milk)
1 tablespoon extra light olive oil
3/4 teaspoon curry powder
3/4 teaspoon turmeric
A small pinch Himalayan/sea salt
1 red chili pepper (optional, for spiciness)
2 cloves garlic
1/2 medium yellow onion
4-5 fresh shiitake mushrooms
1 cup regular coconut milk
1 teaspoon cornstarch
2 teaspoons coconut sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Himalayan/sea salt
1/4 teaspoon ground ginger
A sprig cilantro (garnish, optional)
1 scallion (garnish, optional)

Be sure you’ve put a can of full fat coconut milk (I used Thai Kitchen) in the fridge for 1-2 days.

Peel the russet potato and dice it into small cubes. Slice the carrot across into rings, and have both the carrot and potato in a small saucepan filled with enough water to cover both. Turn the heat to high and bring to a boil, which takes 6-7 minutes.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_006

Once boiling, turn the heat down to medium low (4) and simmer for about 7-8 minutes, use a fork to poke through the potato to check. It should pierce through easily but not too soft.

Dice the garlic into small pieces, slice the chili pepper in a slanted direction and remove seeds if you don’t like it spicy, dice the onion into small cubes, and remove the shiitake mushrooms and slice into thin pieces.

To get the coconut cream from the can of full fat coconut milk, simply scoop out the thick cream into a bowl, and drain all the clear liquid. Scoop out a tablespoon of that and put it in a bigger saucepan.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_007

Then, add the extra light olive oil, curry powder (I used McCormick), turmeric and a small pinch of sat.

Turn the heat on medium high (5-6 or 6) and use a spoon to stir the oil, coconut cream and spices until it dissolves, which should take about a minute. Add the chili pepper and saute for another two minutes.

Add the garlic and onion pieces, stir and let it cook for about 7-8 minutes. By this time, the onion should have browned. If not, cook a little longer.

Meanwhile, drain all the water from the potato and carrot, and set aside.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_008

In a medium sized bowl, add the coconut milk, cornstarch, coconut sugar, garlic powder, onion powder, salt and ground ginger. Stir until everything has dissolved in the liquid.

Once the onions have browned, add the shiitake mushrooms, stir for 2 minutes, then add the liquid, then potato and carrot. Stir around for a minute, and let it simmer for another 3 minutes or so. Everything should be looking pretty creamy.

Turn off the heat, slice some cilantro and scallions and add it on top as garnish if desired.

Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_009

Creamy Coconut Curry with Potatoes, Carrot and Onions
Serves: 2
 

Ingredients
  • 1 russet potato
  • 1 medium carrot
  • 1 tablespoon coconut milk cream (from refrigerated full fat coconut milk)
  • 1 tablespoon extra light olive oil
  • ¾ teaspoon curry powder
  • ¾ teaspoon turmeric
  • A small pinch Himalayan/sea salt
  • 1 red chili pepper (optional, for spiciness)
  • 2 cloves garlic
  • ½ medium yellow onion
  • 4-5 fresh shiitake mushrooms
  • 1 cup regular coconut milk
  • 1 teaspoon cornstarch
  • 2 teaspoons coconut sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Himalayan/sea salt
  • ¼ teaspoon ground ginger
  • A sprig cilantro (garnish, optional)
  • 1 scallion (garnish, optional)

Instructions
  1. Be sure you’ve put a can of full fat coconut milk (I used Thai Kitchen) in the fridge for 1-2 days.
  2. Peel the russet potato and dice it into small cubes. Slice the carrot across into rings, and have both the carrot and potato in a small saucepan filled with enough water to cover both. Turn the heat to high and bring to a boil, which takes 6-7 minutes.
  3. Once boiling, turn the heat down to medium low (4) and simmer for about 7-8 minutes, use a fork to poke through the potato to check. It should pierce through easily but not too soft.
  4. Dice the garlic into small pieces, slice the chili pepper in a slanted direction and remove seeds if you don’t like it spicy, dice the onion into small cubes, and remove the shiitake mushrooms and slice into thin pieces.
  5. To get the coconut cream from the can of full fat coconut milk, simply scoop out the thick cream into a bowl, and drain all the clear liquid. Scoop out a tablespoon of that and put it in a bigger saucepan.
  6. Then, add the extra light olive oil, curry powder (I used McCormick), turmeric and a small pinch of sat.
  7. Turn the heat on medium high (5-6 or 6) and use a spoon to stir the oil, coconut cream and spices until it dissolves, which should take about a minute. Add the chili pepper and saute for another two minutes.
  8. Add the garlic and onion pieces, stir and let it cook for about 7-8 minutes. By this time, the onion should have browned. If not, cook a little longer.
  9. Meanwhile, drain all the water from the potato and carrot, and set aside.
  10. In a medium sized bowl, add the coconut milk, cornstarch, coconut sugar, garlic powder, onion powder, salt and ground ginger. Stir until everything has dissolved in the liquid.
  11. Once the onions have browned, add the shiitake mushrooms, stir for 2 minutes, then add the liquid, then potato and carrot. Stir around for a minute, and let it simmer for another 3 minutes or so. Everything should be looking pretty creamy.
  12. Turn off the heat, slice some cilantro and scallions and add it on top as garnish if desired.


Creamy_Coconut_Curry_Potatoes_Carrot_Onions_Recipe_010

2 comments

  1. Michelle

    Hi Susanna,

    Many of the link on your website appear to be broken. I wanted to make the Herb Lemon Baked Tofu – one of my families favorites! – but the link no longer works. :(

    Thanks.

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>