Indian Spiced Sesame Carrots Recipes

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 CARROT SALAD - JAMIE OLIVER

Indian Carrot Salad - Jamie Oliver image

Make and share this Indian Carrot Salad - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs carrots
1/2 lb ground lamb
2 teaspoons garam masala
kosher salt
3 shallots, finely minced
1 lemon, juice of
2 inches piece fresh ginger, peeled and grated
1 teaspoon whole cumin seed
3 -4 tablespoons olive oil
1 teaspoon fresh coriander
1 teaspoon of fresh mint
1 teaspoon sesame seeds

Steps:

Shred carrots very thinly using a speed peeler.
Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well.
Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.

Nutrition Facts : Calories 725.7, Fat 48.9, SaturatedFat 14.7, Cholesterol 82.8, Sodium 387.4, Carbohydrate 51.6, Fiber 13.2, Sugar 21.2, Protein 24.3

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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