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Curried Pan-Fried Potatoes with Carrots

Curried Potatoes with Peas and Rice

This tasty dish is sure to warm you up on these cooler fall days! Serve over rice and with a protein like chicken or tofu for a full meal or serve on its own as a side.

Curried Potatoes with Carrots

INGREDIENTS

  • 3 small potatoes, peeled
  • 2 carrots
  • 1/2 cup frozen peas (optional)
  • 1 cup rice (optional)
  • 1 tbsp curry powder
  • 1 tsp oil (we used olive)
  • 1 tsp fresh grated ginger
  • Pinch of pepper

DIRECTIONS

  1. Peel potatoes and chop into bite-sized pieces. Place potatoes into a bowl
  2. Add curry powder, oil, ginger, and pepper and mix with the potatoes
  3. Chop carrots and set aside
  4. Heat a pan at medium low with oil. Once hot, add potatoes and carrots and cover, stirring occasionally
  5. In the last 3-4 minutes, add in the frozen peas if using
  6. Let cook until potatoes and carrots are soft enough to pierce with a fork
  7. Serve over rice or another grain

NOTES AND TIPS

  • Chickpeas in place of the frozen peas would taste great in this dish
  • Double the recipe and make enough to have leftovers throughout the week