Carrot Rice and Creamy Potato Curry

Here’s another subtly delicious yet robust combination for a quick weeknight dinner that’s bound to leave you licking your fingers.

The Carrot Rice is a few-ingredient wonder flavored with the sublime aroma of cinnamon and cloves. It is such a treat, I have a hard time stopping myself from just scooping it out of the pot with my fingers and eating it until it’s gone.

And the Creamy Potato Curry is delicately flavored with just red chilli powder, but that, along with the tanginess of the tomatoes and the sweetly creamy coconut milk, is a combination to die for.

Together, these two dishes are perfect for an effortless weeknight dinner, a quick but special meal for a weekend afternoon, or even for entertaining. They do look so pretty together.

Enjoy, everyone!

The carrot rice goes out to Trupti who is hosting the kid-friendly event, CFK: Rice. The event is the brainchild of Sharmi. Thanks, Trupti and Sharmi!

Creamy Potato Curry

Ingredients:

2 medium potatoes, boiled and diced

2 medium tomatoes, diced

1 medium onion, thinly sliced

1/2 to 1 tsp red chilli powder

1 tsp sugar

1 tsp cumin seeds

A generous pinch of asafetida (hing), optional

1 tsp canola oil

2 tbsp chopped coriander leaves

1 14-oz can of coconut milk

Salt to taste

Heat the oil in a saucepan

Add the cumin seeds and asafetida. When the cumin sputters, add the onions and stir fry until brown spots appear.

Add the tomatoes and stir together until they start to break down.

Add the red chilli powder and potatoes and stir in.

Add the sugar and coconut milk and salt to taste. Warm through but don’t boil the coconut milk.

Garnish with coriander leaves.

Serve warm with Carrot Rice (recipe follows)

Carrot Rice

Ingredients:

2 cups long-grain rice, like basmati

2 cups grated carrots

1 onion, sliced thinly

1 tbsp canola or other vegetable oil

3-4 1-inch pieces of cinnamon

4 cloves

4 cups water

Salt to taste

Heat the oil in a saucepan on medium heat.

Add the cloves and cinnamon and stir fry for a minute.

Add the onions and stir fry until they start to brown.

Add the carrots, stir into the oil, then add the rice and stir.

Add the water and salt to taste. Bring to a boil. Then cover and cook on medium-low heat for 15 minutes.

Let the rice stand, uncovered, for at least 10 minutes after turning off the heat.

Serve with Creamy Potato Curry.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. Ali says

    I just discovered your blog and am anxious to try many of your recipes. They look delicious! I want to start with this one..But…… HOW MUCH RICE? I can not find the amount listed here! :)

    Thank you!!!

  2. says

    That curry looks like heaven. I like coconut milk & the flavor it imparts to the curries.Nive healthy carrot rice. This is what i do for my kids!

  3. says

    This looks so yummy! I have all the ingredients, so I’ll be making both dishes sometime this week.

    I love visiting your blog! Your recipes aren’t too complicated and most of the ingredients can be easily found.

  4. says

    Biryani with any type of potato curry is hot fav. of mine.
    Loved the curry, i make it almost same way, except the coconut milk, so i guess next time i make this curry i should try out with coconut milk

  5. says

    It’s lunch time here in Seattle and I’m eating carrot cake that I made following your recipe, some greens and a cauliflower curry that I learned in my Vegetarian Indian cooking classes. I think I can say that I never had such a tasty brown rice in my whole life. I simply love the combination of the cinnamon and the cloves, together with the carrots (I love carrots and I use carrots in almost everything I cook) and the onions.
    This is my number one recipe for brown rice, after trying so many for several years.

    Thank you! :)

  6. says

    Just made this, and it’s very YUM!
    It’s surprisingly quick, as well- by the time the potatoes were finished boiling, I had the rice finished and within minutes the rest of the meal came together!

    I thought next time I might try adding some balsamic vinegar or lime to get a little extra brightess to balance out the coconut milk. But then again, I kind of liked the mellowness of it.

    Thanks for a super recipe! I’ll be posting pics and hyperlinks to your blog later this evening. Thanks again!

  7. says

    Made this last weekend and came out really good.it was so easy to put together and done in 1 hour.I posted about it in my blog.Thanks vaishali for this wonderful recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>