Potatoes and Carrots in Coconut Curry

Name: Potatoes and Carrots in Coconut Curry
Yield: serves 4 to 6
Ingredients: 3 pounds red potatoes; 1 cup water; 2 tablespoons vegetable oil; 1 onion, finely chopped; 2 cloves garlic, coarsely chopped; 2 tablespoons cumin seeds; 2 teaspoons fennel seeds; 1 pound carrots, sliced into rounds; 2 tablespoons curry powder; 1 can (about 14 ounces) coconut cream (see Note below); Salt to taste; 4 serrano chiles, seeded, deveined, and cut into julienne, for garnish; 1/4 cup chopped fresh cilantro leaves, for garnish

December 9, 2011

This is one of my all-time favorites in my repertoire of Indian dishes. The addition of coconut milk identifies it as a typical southern Indian dish, where coconut milk is a common ingredient. (Coconut milk is rarely found in the cooking of the colder, mountainous climate of northern India, where coconuts don’t grow.) It can be made in about 5 hours and served hot, warm, or at room temperature, like a traditional potato salad. Cooking times will vary according to the type and size of potatoes you use.

Cooks' Note

Coconut cream is a thicker version of coconut milk. It will say coconut “cream” right on the can. The mouthfeel of the cream is much richer than that of the milk, and as you might imagine, it is also higher in calories. You can substitute coconut milk for the cream in this recipe, but it is soooo good with the cream.

Recipe notes

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