Spicy Indian Carrots Recipes

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.

INDIAN SPICED SESAME CARROTS

Steps:

• Preheat the oven to 425°F. In a small bowl, combine all the spices and whisk together well.
• Line a sheet pan with parchment or aluminum foil. Place the carrots in the pan and toss with Pure Avocado Oil to coat. Pour the spices over and toss the carrots well until fully coated with both oil and spices. Arrange the carrots in rows and avoid letting them touch (this will promote browning).
• Cook for 30-45 minutes, tossing midway through, or until slightly golden. Drizzle with Roasted Sesame Oil while warm and serve immediately.

INDIAN CARROTS, PEAS AND POTATOES

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
• Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

OVEN-ROASTED SPICED CARROTS

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

SPICED CARROTS

Steps:

• Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
• Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

SPICY INDIAN CARROTS

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.

CARROT PICKLE WITH INDIAN SPICES

Steps:

• Heat oil in a large saucepan over medium heat. Add black mustard seeds, cumin seeds, fenugreek seeds, and urad dal. When seeds pop, add chiles and curry leaves. Cook, stirring, 30 seconds. Add onion, ginger, and garlic; cook, stirring, until golden brown, about 5 minutes.
• Bring a large pot of water to a boil; add salt. Add carrots; cook until just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain, and pat dry.
• Toss together carrots, onion mixture, sugar, vinegar, zest, coriander, chili powder, mustard, cumin, and 1 tablespoon salt. Transfer to an airtight container. Refrigerate at least 3 days. Carrots can be refrigerated up to 1 month.

CHILI SPICED CARROTS

Steps:

• In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
• Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
• Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

SPICY MEXICAN CARROTS

Steps:

• Spray a large saucepan with cooking spray, and add garlic. Saute' for 3 minutes. Add carrots and saute' another 3 minutes. Add all other ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes. Remove to large bowl, cover, and refrigerate overnight.

SPICY CARROTS

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.