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
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
MOLASSES-GLAZED RAINBOW CARROTS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
- While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
- Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.
MOLASSES CARROT CURRY
A warm spicy soup that I made for lunch on a cold, sunny day. Molasses goes wonderfully with curry. Feel free to substitute other vegetables for the carrots, especially potatoes. Goes well with cornbread.
Provided by pdxjosh
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan over low heat, saute the onions in the vegetable oil until they are soft.
- Add the garlic and continue cooking until the garlic begins to get soft.
- Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar.
- Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken.
- Stir in the vinegar and season with salt and pepper.
Nutrition Facts : Calories 232.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 0.8, Sodium 1793.2, Carbohydrate 36.5, Fiber 8.5, Sugar 8.2, Protein 9.4
POMEGRANATE MOLASSES-GLAZED CARROTS
Provided by Bon Appétit Test Kitchen
Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Carrot Healthy Low Cholesterol Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
- Roast carrots, turning occasionally, until just tender, 12-15 minutes.
- Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
- Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
- Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.
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.
SHERRY VINEGAR AND MOLASSES GLAZED CARROTS
Provided by Bruce Aidells
Categories Side Sauté Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Carrot Christmas Eve Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
MOLASSES GLAZED CARROTS
This recipe produces fabulous sweet & sour carrots. The molasses lends a real depth and complexity of flavour. Recipe is from Bon Appétit Magazine (December 2008). I think it would work really well with parsnips too.
Provided by blucoat
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
MOLASSES-BEEF CURRY
Being dairy and soy free has made it difficult to eat some of my favorite foods: Japanese. This is a soy and dairy free version of one of my favorite meals.
Provided by mdcook
Categories World Cuisine Recipes Asian
Time 2h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.
Nutrition Facts : Calories 632.4 calories, Carbohydrate 56.4 g, Cholesterol 98.5 mg, Fat 27.4 g, Fiber 7.3 g, Protein 39.1 g, SaturatedFat 9.7 g, Sodium 319.3 mg, Sugar 10.2 g
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