ROASTED CARROT CURRY
This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Vegan and gluten-free.
Provided by Kate Hackworthy | Veggie Desserts
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400F/200C.
- Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.
- Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.
- Meanwhile, prepare the remaining ingredients as you'll need to work quickly once the mustard seeds are cooked (or they'll scorch).
- Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.
- Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.
- Season with salt and pepper and stir in the lemon juice.
- Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.
- Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, naan or or it's own.
Nutrition Facts : Calories 461 kcal, Carbohydrate 35 g, Protein 13 g, Fat 32 g, SaturatedFat 19 g, Sodium 127 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving
CARROT CURRY
Delicious and easy Indian style carrot curry made with pantry staples. Serve it with rice or roti.
Provided by Swasthi
Categories Main
Time 20m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Protein 6 g, Fat 22 g, SaturatedFat 12 g, Sodium 723 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
CARROT KARI
Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics.
Provided by Random Rachel
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133.1, Fat 7.7, SaturatedFat 0.6, Sodium 98.9, Carbohydrate 15.6, Fiber 4.8, Sugar 7.1, Protein 2.1
CARROT CURRY
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Provided by José Andrés
Categories HarperCollins Curry Carrot Anise Cardamom Tomato Lime Juice Saffron Coconut Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 14
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
Make and share this carrot curry recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
EASY SRI LANKAN CARROT CURRY
A comforting and easy Carrot Curry, made in less than 30 minutes! A creamy, flavorful, coconut based Sri Lankan curry, that is simple to make, and will be loved by your whole family! Vegan and gluten free.EASY - This recipe is super easy! Can be made by cooking everything in the same pot. Since there's no heat, it's a great kid-friendly curry too.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Provided by Dini @ The Flavor Bender
Categories Curry Main Course Side Dish
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 113 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 8 g, Sodium 178 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
CARROT BIRYANI
Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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