CARROT CURRY
Delicious and easy Indian style carrot curry made with pantry staples. Serve it with rice or roti.
Provided by Swasthi
Categories Main
Time 20m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Protein 6 g, Fat 22 g, SaturatedFat 12 g, Sodium 723 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
CARROT CURRY
Make and share this carrot curry recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a medium saucepan heat oil over medium heat.
- add shallots and chile, cook stirring for 2 minutes.
- add carrots, spices and curry leaves and cook another 3-4 minutes.
- add coconut milk and bring to a simmer.
- cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.
CARROT CURRY WITH SHALLOTS AND CHILES
Based on a recipe from the April 2004 issue of Saveur magazine, featuring an article on Madhur Jaffrey's cookbook, Indian Passages. The intro to the recipe in the magazine says, "In testing this Sri Lankan recipe from author Jaffrey's book, we found that the cooking time for the carrots may vary according to the variety and freshness of the vegetables."
Provided by mersaydees
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy medium pan add the oil and set over medium heat.
- Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
- Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
- Add coconut milk and bring to simmer.
- Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.
ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
- In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
- Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.
CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)
This is a super delicious Vietnamese curry. Every time I make it, people are blown away! It is even more flavorful the next day.
Provided by Sommer Clary
Categories Curries
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
- Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
- In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
- Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
- Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
- Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
- Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.
Nutrition Facts : Calories 690.8, Fat 31.2, SaturatedFat 18.2, Cholesterol 94.4, Sodium 1967.5, Carbohydrate 75.5, Fiber 12.5, Sugar 12.7, Protein 31.3
ZUCCHINI AND CARROT CURRY
A great way to use up those surplus zucchini. You don't have to cut the vegetables into matchsticks, sliced is just as good. But for that added touch "matchsticks" make all the difference. Not ideal for those "mature" zucchini
Provided by Tryntje
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, and saute onions, and carrots on a low heat.
- Add spices, cook 2-3 minutes without a lid.
- Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper.
- Stir frequently until zucchini and carrots are tender.
- Have lid on if the mix is too dry, Serve over rice.
Nutrition Facts : Calories 179.6, Fat 8.3, SaturatedFat 1.3, Sodium 69.3, Carbohydrate 24.7, Fiber 6.4, Sugar 16.6, Protein 6.1
CARROT CURRY
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.
Provided by Engrossed
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.
- In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
- Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
- If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.
Nutrition Facts : Calories 129.6, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 476.8, Carbohydrate 22, Fiber 3.5, Sugar 12.8, Protein 1.9
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