Potato and Carrot Curry Recipe - Serves 4

Potato and Carrot Curry Recipe

200 calories each serving (398 calories if eating with rice)

Taste Rating = 5.5     Heat Rating = Mild


2 large carrots, peeled then quartered and cut into 1cm (1/2 inch) cubes
2 medium tomatoes, finely chopped
2 green chillies, finely chopped
2 cups (500ml or 17 fl oz) water
3 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
1 teaspoon (5ml) salt
1 tablespoon (15ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1 small onion, peeled and finely chopped
8 curry leaves
1/4 teaspoon (1ml) ground turmeric
3 cloves of garlic, peeled and crushed


Put the carrots, tomatoes, chillies and water into a large saucepan, bring to the boil and gently boil for 5 minutes
Add the potatoes and salt, mix well, bring back to the boil, gently boil until the potatoes and carrots are both cooked (10-20 minutes)
Drain the cooked ingredients, keeping the liquid, and set aside
Heat the vegetable oil in a large saucepan over a medium heat
Add the mustard seeds and cook until they start popping (about 60 - 90 seconds)
Add the onion, curry leaves, turmeric and garlic and stir-fry for about 8 minutes until the onion is cooked
Add the cooked vegetables to the saucepan, mix well and cook for 2 minutes, stirring often
Add the liquid that you have saved along with the salt, mix well, bring to a good simmer, reduce the heat to maintain the simmer and simmer for 3 minutes, stirring now and again
If there is too much liquid, turn up the heat to high and boil away the liquid until the curry gets to the consistency that you want, stirring often
Serve hot

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Recipe submitted on 30 June 2009

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