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 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.
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CARROT CURRY
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.
Provided by Engrossed
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 129.6, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 476.8, Carbohydrate 22, Fiber 3.5, Sugar 12.8, Protein 1.9
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.
CREAMY CARROT WITH CURRY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g
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