what's for dinner tonight: coconut curry with onion, potato, and carrots

Thanks to Dana for requesting this! This recipe makes hot curry. If you enjoy eating foods that are mild, do not add the chili powder or chili flakes.

Ingredients:
3 cups of long grain, Jasmine rice
1/2 of a small onion
3 potatoes
4 cloves of garlic, minced
1 cup of baby carrots
1 jar of curry paste
1/2 cup of coconut milk
1/2 tsp. of chili powder
1/2 tsp. of chili flakes
1/4 tsp. of ground cumin
1/4 cup of chopped parsley
1/4 cup of olive oil
Salt and pepper to taste

Make the Jasmine rice according to the package. Thankfully, we have rice cookers around the apartment, making this step extra easy for me.

Cut up the potatoes in cubed pieces, cut the carrots at an angle, and cut the onion in small pieces.

In a skillet, heat the olive oil on medium-heat. Add the garlic and onion and season with salt and pepper. Add the carrots and potatoes when the garlic and onion start to soften, about 2 minutes.

Include the cumin, chili powder, chili flakes and parsley to the vegetable medley. Cover with a lid, stirring occasionally until the potatoes and carrots have softened (about 10 minutes).

(I was tempted to just serve this on rice, it looked and smelled so yummy!)

Mix in the curry paste-- this can be found in the Asian section of Target or Dillions. I usually get tikki masala paste, the taste is much milder-- and the coconut milk. Lower the heat and bring to a simmer.

Serve on top of some rice!

Enjoy!! Nom, nom, nom..