A delightful and creamy vegetable curry made with a medley of fresh ingredients, perfect for a comforting meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding spices to release their aroma.
Add the curry powder to the skillet and stir for 30 seconds to toast the spices.
Toasting spices enhances their flavor.
Add the chopped onion and sauté until translucent.
Stir occasionally to prevent burning.
Add minced garlic, diced carrots, and cubed potatoes to the skillet. Stir to combine.
Cut vegetables into uniform sizes for even cooking.
Pour in half the coconut milk and water, then add turmeric, salt, and ground coriander. Stir well.
Mix thoroughly to ensure the spices are evenly distributed.
Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Check occasionally and add more liquid if needed.
Stir in the green peas and the remaining coconut milk. Cook for an additional 5 minutes.
Frozen peas cook quickly, so add them towards the end.
Taste and adjust seasoning if necessary. Serve hot with your choice of side.
Garnish with fresh cilantro for added flavor.
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