Indian Spiced Sesame Carrots Recipes

SESAME CARROTS

Sesame Carrots image

Provided by Tia Mowry

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup sesame seeds
1 teaspoon fine sea salt
4 large carrots
1 tablespoon toasted sesame oil
1/2 teaspoon black sesame seeds
1/4 teaspoon ground coriander
1/4 cup Greek yogurt
1/4 cup mayonnaise
1/2 teaspoon sriracha
1/4 teaspoon curry powder

Steps:

Special equipment: a mortar and pestle or spice grinder
For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed.
For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio.
For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.

SPICY INDIAN CARROTS

Spicy Indian Carrots image

Make and share this Spicy Indian Carrots recipe from Food.com.

Provided by Dienia B.

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 carrots, grated
1 tablespoon butter
1 tablespoon oil
1 pinch fennel seed
1 bay leaf
1 teaspoon salt
1 chili
1 tablespoon coconut
1/4 teaspoon turmeric

Steps:

put in butter with oil in pan.
get hot.
add spices.
add carrots saute for 15 minutes( i needed to add a little water here ).
until soft.
add coconut serve.

Nutrition Facts : Calories 119.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 7.6, Sodium 691.7, Carbohydrate 12.3, Fiber 3.8, Sugar 5.9, Protein 1.3

INDIAN SPICED CARROT SOUP WITH GINGER

Indian Spiced Carrot Soup with Ginger image

Provided by Molly Stevens

Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

Steps:

Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Ladle soup into bowls. Garnish with yogurt and serve.

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