Potato and Vegetable Curry

Potato and Vegetable Curry

Packed with veggies and flavorful coconut milk and curry paste, this warming recipe is a great way to enjoy new flavors! This recipe comes to us from our friends at the United States Potato Board.

Cooking Tip of the Week: Be careful when selecting coconut milk for this recipe. Look for the kind that comes in a can rather than a box or carton (canned coconut milk is much thicker) and avoid anything labeled “cream of coconut,” which is usually sweetened.

Food for Thought: Think this recipe isn’t for you because it’s too spicy? Think again! Although this recipe uses curry paste, curry doesn’t automatically mean hot. In reality, curry just means a spice mixture and there are thousands of different combinations! Most curry pastes and powders use different mixtures of ground coriander, peppercorns, ginger, turmeric, cloves, cardamom, cinnamon, garlic and/or dried peppers. If your family isn’t into hot food, just look for a curry paste labeled “sweet” or “mild.”

Family Dinner Conversation Starter: What is the most exotic food you’ve ever eaten? Would you eat it again? What other foods that you’ve never had before would you like to try?

Directions:

Together: Place potatoes in microwave-safe dish; cover and microwave on HIGH 3 minutes.

Together: Add cauliflower; microwave an additional 1 minute. Set aside.

Adult: In large saucepan, heat oil over medium heat until hot.

Adult: Add curry paste; cook 1 minute, stirring constantly.

Adult: Add potato mixture, onion and bell peppers; cook and stir 1 minute.

Together: Stir in coconut milk; bring to a boil.

Adult: Reduce heat; cover and simmer until vegetables are tender, about 8 minutes.

Kid: Stir in salt and brown sugar; add cilantro.

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Instructions

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