READY IN 1 hr

Indian Carrots, Peas and Potatoes

Read Reviews (32)

"This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!" — MTORRES3

Directions

Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Dec 26, 2007

The recipe is quick and good. I suggest boiling the diced potatoes in a pot while you saute the onions. That way all the vegetables are cooked and just need to be seasoned with the onions. Plus you can use some of the reserved water from the potatoes in the mixture instead of the plain water to keep from sticking.

—rbsmom

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Most Helpful Critical Review

Jul 10, 2005

We love Indian food, particularly the vegetarian dishes. Unfortunately, this recipe fell short. We found it completely bland. However, we managed to save the dish by adding 1/4 cup of salsa, a pat of butter, extra salt & black pepper to it. We didn't have any in our pantry, but I assume canned tomatoes would've worked just as well as the salsa.

—HAILBUZZY

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41 Ratings

May 07, 2009

If you're a curry fan, you're probably going to find this bland. I upped the spices called for but also browned some cumin seeds in the hot oil before adding the onion. I also added some Madras curry powder for heat/flavor. I made this with leftover peas and baked potato from last night's dinner, and used steamed cauliflower instead of carrots (I LOVE curried cauli). I rolled it up in a paratha with a drizzle of garlic chutney. Nice lunch. Thanks!

—Caroline C

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Feb 09, 2007

This was a great accompinament to my favorite Indian Chicken Curry and basmati rice dinner. The spices were just right and did not overpower my main dish at all. This dish would also stand alone as a great Indian Vegetarian Entree!

—LIPSTICKFETISH

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Apr 19, 2006

We cooked this for 45 minutes and the potatoes never cooked all the way through. Like others have said, the spices were okay, but it needed a little more something. Maybe boil the diced potatoes in chicken stock first to cook them and add extra flavor at the same time? It would also add moistness, which would be a good thing since this was a little too dry for my taste. We'll keep working on this one.

—Michelle from Seattle

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Feb 11, 2007

This mild dish was great for my family, because I love Indian food, but my kids don't. I did add a little bit of butter mid-way through cooking to help with the tendency to stick to the pan. This was mild enough for them to eat, and I just doctored mine with Sriracha chili sauce to spice it up more to my liking. I'll probably do this again and tinker with variations of the blend of spices, because I really would like it to be a little more flavorful, but it was a very fine start, and a simple recipe to make.

—Mary M.

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Jun 17, 2009

Good, but next time I make it I will add more chili powder and some diced chiles to give it a bit more kick.

—ANKHESENAMUN

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Dec 28, 2008

Loved this one. Be sure to dice the potatoes small enough that they cook through.

—GHOS5425

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Nutrition

Calories
307 kcal
15%

Carbohydrates
45.5 g
15%

Cholesterol
0 mg
0%

Fat
12.3 g
19%

Fiber
7.5 g
30%

Protein
6.5 g
13%

Sodium
251 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Indian Carrots, Peas and Potatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 307
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
** Saturated Fat 1.9g 10 %
** Cholesterol 0mg 0 %
Sodium 251mg 10 %
** Potassium 1053mg 29 %
Total Carbohydrates 45.5g 15 %
Dietary Fiber 7.5g 30 %
Protein 6.5g 13 %
** Sugars 2.9g
Vitamin A 93 %
Vitamin C 81 %
Calcium 8 %
Iron 32 %
** Thiamin 29 %
** Niacin 34 %
** Vitamin B6 45 %
** Magnesium 23 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.