Curry Potatoes and Carrots

15 INGREDIENTS • 5 STEPS • 20MINS

Curry Potatoes and Carrots

Recipe

4.0

1 rating

These Curry Potatoes and Carrots are a simple, versatile comfort food, perfect for weeknight dinners.

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Curry Potatoes and Carrots

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These Curry Potatoes and Carrots are a simple, versatile comfort food, perfect for weeknight dinners.

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

20MINS

Total Time

$1.51

Cost Per Serving

Ingredients

Servings

4

us / metric

4 Tbsp

2

Potatoes, peeled, soaked, roughly chopped

2

Carrots, peeled, halved

1

Onion, chopped

1 tsp

1 tsp

Ground Black Pepper

1/2 tsp

Ground Cumin

1/2 tsp

1/2 tsp

1/2 tsp

1/4 tsp

1 tsp

Dried Marjoram

2 cups

Water

2

Chicken Bouillon Cubes, crushed

to taste

White Rice, cooked

for serving

Nutrition Per Serving

VIEW ALL

Calories

194

Fat

12.4 g

Protein

2.3 g

Carbs

19.6 g

Love This Recipe?

Curry Potatoes and Carrots

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Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking Instructions

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step 1

Into a pan over medium heat, add Butter (4 Tbsp). When melted, add Potatoes (2). Cover and cook for 3 minutes.

step 2

Add Carrots (2), Curry Powder (1 tsp), Ground Cumin (1/2 tsp), Salt (1/2 tsp), Ground Black Pepper (1 tsp), Dried Basil (1/2 tsp), Dried Oregano (1/2 tsp), Dried Rosemary (1/4 tsp), and Dried Marjoram (1 tsp). Stir to coat.

step 3

Add Onion (1). Cover and let cook for 5 minutes.

step 4

Mix Water (2 cups) and Chicken Bouillon Cubes (2). Add to the pan. Bring to a boil, then reduce heat to medium-low. Cook for 10-15 minutes, or until potatoes are tender.

step 5

Serve over White Rice (to taste).

step 5 Serve over White Rice (to taste).

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