Cast Iron Carrots With Curry Recipes

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CARROT CURRY



carrot curry image

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

2 tablespoons peanut oil
5 tablespoons chopped shallots
1 hot green chili pepper, seeded and chopped
1 lb carrot, cut into 1/4 " rounds
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 pinch cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
3/4 cup coconut milk, well mixed
10 curry leaves (optional)

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.

CARROTS WITH CURRY AND CILANTRO



Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories     Vegetable     Side     Sauté     Quick & Easy     Curry     Carrot     Fall     Winter     Cilantro     Simmer     Bon Appétit     New Mexico     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

Steps:

  • Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

CARROT CURRY



Carrot Curry image

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

4 -5 cups fresh carrots, peeled and sliced on a slant-not too thin
1 cup orange juice, freshly squeezed
water, to cover
1 teaspoon salt
2 -4 tablespoons ghee or 2 -4 tablespoons olive oil
4 -5 cardamom pods, seeds only
1 1/2 teaspoons turmeric
1 1/2 teaspoons mustard seeds
4 whole cloves
1 tablespoon cumin seed
1/4 teaspoon cayenne pepper
1/2-1 teaspoon curry powder (optional)
3 tablespoons raisins
1 ripe banana, sliced very thin
1 1/2 tablespoons cornstarch (optional)

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

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