Carrot Kari Recipes

CARROT CURRY RECIPE

Steps:

• Firstly, finely chop coriander leaves, onions and tomatoes and keep them aside. On the other hand, place a pressure cooker over medium flame and pour water in it. Now add carrots and boil them. Take out the pulp of the carrots.
• Next, grind the boiled carrots using a grinder. Now, place a saucepan over medium flame, heat 1 tbsp oil and add onions, salt and turmeric in it. Stir the mixture well. Now add sambhar powder, black pepper and powdered jaggery and mix well.
• Next add chopped tomatoes, water and carrot pulp to the pan and cook the mixture for 7-8 minutes. On the other hand, place another frying pan over medium flame and pour 1 tbsp oil in it.
• Once the oil is heated, add mustard seeds. Once the seeds start to splutter, add asafoetida and curry leaves and cook for 2 minutes. Then, pour this tadka over the carrot mixture. Garnish the dish with chopped coriander leaves and serve.

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.

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:

• 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 KARI

Steps:

• Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
• Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
• Add the carrots, and 1 cup of water. Bring to a boil, reduce heat and cook covered until the carrots are very soft, about 20 minutes.
• Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.

CURRIED CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

CARROT BIRYANI

Steps:

• Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
• Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it's nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.

CARROT CURRY

Steps:

• Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.
• In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
• Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
• If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.