Carrot Curry With Shallots And Chiles Recipes

CARROT CURRY

Steps:

• For the curry sauce:
• Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
• Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
• Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
• To finish the dish:
• Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
• Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.

CARROT CURRY

Steps:

• Heat oil in a pot. Add mustard seeds and cumin seeds.
• When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.
• Add ginger, garlic and green chilies. Saute for a minute until aromatic.
• Next stir in the tomatoes and cook until they breakdown and soften.
• Then stir in the spice powders - red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.
• Add carrots and peas. Saute for 2 mins.
• Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.
• Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.
• Taste test and add more salt if needed. Serve carrot curry with rice or roti.

ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS

Steps:

• Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
• In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
• Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

CARROT CURRY

Steps:

• in a medium saucepan heat oil over medium heat.
• add shallots and chile, cook stirring for 2 minutes.
• add carrots, spices and curry leaves and cook another 3-4 minutes.
• add coconut milk and bring to a simmer.
• cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.

CARROT CURRY WITH SHALLOTS AND CHILES

Steps:

• In a heavy medium pan add the oil and set over medium heat.
• Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
• Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
• Add coconut milk and bring to simmer.
• Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.

EASY SRI LANKAN CARROT CURRY

Steps:

• Cut the carrots into roughly ½ inch pieces. You could peel the carrots before slicing, if you like.
• Place the carrots, sliced onions, garlic, green chili, salt, turmeric, coriander, cardamom pods (if using), and curry leaves in a saucepan.
• Add the water and coconut milk, and stir to combine.
• Heat the curry over medium heat, with the lid on, until the curry starts to simmer. Adjust the heat (lower the heat if needed) to maintain a low simmer.
• Cook the curry until the carrots have softened (about 10 - 15 minutes, depending on the size of the carrot pieces).
• Add more coconut milk if you want more gravy, and let it come to a simmer.
• Taste and season with salt to taste. Serve while warm, with rice or roti.
• Alternatively, you can add only the water and cook the carrots in the water first (lid closed, over medium heat).
• When the carrots are almost cooked through, stir in the coconut milk, and heat until the coconut milk is simmering.
• Taste and season with salt to taste. Serve while warm, with rice or roti.

EASY ROASTED CARROTS AND SHALLOTS

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.

QUICK-PICKLED CARROTS WITH CHILES AND CUMIN

Steps:

• Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
• In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
• Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.