Curry Carrots And Onion Recipes

EASY CARROT CURRY

Steps:

• Peel the onion, ginger and garlic and chop them up as finely as possible.
• Add oil to a large frying pan and set on stove on medium heat.
• Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
• Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
• When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
• Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
• Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.

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.

CABBAGE, CARROT AND ONION CURRY

Steps:

• Cut the cabbage into small pieces.
• In a separate container cut carrots into thin rounds.
• Peel onions and cut into small pieces.
• In a medium-sized pan saute the onion with butter or margarine.
• When onions feel soft, add mustard seeds.
• 30 seconds after that add cumin powder, coriander powder, and turmeric powder.
• Mix the spices.
• Drop carrots in pan and saute.
• Put the lid on for 5 minutes.
• Now add cabbage.
• Mix all the vegetables together.
• Add cinnamon powder, salt, and chile powder.
• Put the lid on.
• Wait for 5 minutes.
• Turn over mixture in pan.
• Make sure the spices don't stick to the bottom of the pan.
• Put the lid back on and leave it another 8 minutes.
• If you want curry to be softer, keep the lid on longer after cooking.
• Serve hot or warm.

EASY SRI LANKAN CARROT CURRY

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.

BUTTERY CARROTS 'N' ONIONS

Steps:

• In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

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.

CURRY UDON

Steps:

• Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
• To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
• Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
• When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
• Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
• Divide the noodles and broth equally among four serving bowls, and eat immediately.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

CARROTS WITH CURRY AND 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.

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.

CURRY CARROT DIP

Steps:

• In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.