Carrot Coriander Dhal Food

CARROT & CORIANDER SOUP

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

CARROT PILAF WITH CORIANDER CHUTNEY

Steps:

• Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
• Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
• Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
• When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.

CARROT AND CORIANDER SOUP II

Steps:

• Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
• Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

CARROT & CORIANDER DHAL

Steps:

• Heat oil in pressure cooker. Add onion and soften.
• Add garlic, ginger and ground corainder. Cook for a minute.
• Add all other ingredients.
• Bring to boil and lock lid in place.
• Cook for 6 minutes.
• Release pressure.
• Blend until quite smooth.
• Check seasoning and garnish with fresh coriander.

DHAL WITH GARAM MASALA CARROTS

Steps:

• Cook the lentils in 500ml water with the garlic clove for around 20 mins until the lentils are tender. Fish the garlic clove out, crush it and stir it back into the lentils with the butter. Season well. It should be spoonable like a thick soup - keep simmering if it's not thick enough.
• Put the carrots in a pan, just cover with water, bring to the boil and simmer until just tender, about 8-10 mins. Drain, then toss in the oil and garam masala. Tip into a frying pan and fry until the carrots start to brown, then add the nigella seeds, if using, and fry for another min.
• Serve the dhal in a bowl with the yogurt and carrots, with the remaining spices and oil from the pan on top.

LOW-FAT CARROT & CORIANDER SOUP

Steps:

• Spray a little oil into base of stock pot (although you can dry-fry the onions).
• Add the onions and gently cook for a few miniutes.
• Add the ground coriander and gently stir this in, cook for a further minute.
• Stir in the tomatoes & carrots and cook for 5 minutes.
• Add the chicken stock and plenty of black pepper, according to taste.
• Simmer for 25 minutes with the lid on.
• Put the soup through a blender, blend to preferred consistency.
• Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
• Reheat and season to taste.
• Serve in bowls and swirl in the low fat cream for presentation purposes only.
• Serve with warm crusty bread.