Potato Carrot Curry

Cooking on the Fly

There's nothing planned today, so I'll have to cook on the fly.

My fridge has very few vegetables—only a few carrots and cabbage. My larder has a few potatoes, onions, and garlic, and I have my supply of spices to make the food tasty. I quite fancy a curry today, so here we go.

The ingredients and the recipe

Potatoes - 2 or 3 depending on size and appetite
Carrots - 2 or 3 depending on size and appetite
Onions - on medium size onion chopped
1 cup of water or vegetable broth
Salt - I don't use much salt myself. Add to your liking.
Garlic - 4 or 5 cloves (more if you are like me)
Ginger - powder 1 tsp
Turmeric - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - ½ tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp. More if like me you love this spice.
Tomato paste - 1 tsp
Stir
Oil if you must - personally, I rarely use oil. Your choice.
5 mins under pressure
Release 12 mins
More water 1 cup or as desired
Stir
Add black pepper to your liking, say ½ tsp or more
Coconut milk 1 tbsp
Sauté 1 min
Serve