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.

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/

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

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

as needed

Ground Cumin

as needed

as needed

as needed

as needed

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

Curry Potatoes and Carrots

Save

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 InstructionsHide images

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 (as needed), Salt (as needed), Ground Black Pepper (1 tsp), Dried Basil (as needed), Dried Oregano (as needed), Dried Rosemary (as needed), 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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