SHIRATAKI-CARROT CURRY CROQUETTES
If you're like me and hate the rubbery texture of tofu shirataki noodles, this recipe is for you! It's tasty, low-fat, low-calorie, high-fiber, and vegetarian. These croquettes are delicious when served with grilled chicken, over shredded lettuce or spinach, or doused with salsa. They will fall apart easily, but are delicious!
Provided by RHOV
Categories Appetizers and Snacks Pasta Appetizer Recipes
Time 30m
Yield 15
Number Of Ingredients 10
Steps:
- Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.
- Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl.
- Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.
- Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.
Nutrition Facts : Calories 11.9 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 1.2 g, Sodium 101.6 mg, Sugar 0.5 g
CARROT CURRY
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Provided by José Andrés
Categories HarperCollins Curry Carrot Anise Cardamom Tomato Lime Juice Saffron Coconut Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the curry sauce:
- Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
- Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
- Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
- To finish the dish:
- Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
- Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.
CARROT CROQUETTES
OK..ok, I know we shouldn't fry anything these days, but a lovely older lady I know swears it won't kill us..and it's really cute to serve
Provided by BeckyF
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash or press carrots through a course sieve.
- Add salt, nutmeg, egg and butter and mix thoroughly.
- Form into shapes resembling carrots, roll in bread crumbs and chill for several hours Fry in hot deep oil until browned.
- Drain on absorbent paper, tuck in a sprig of parsley in top and serve at once.
Nutrition Facts : Calories 114.7, Fat 4.4, SaturatedFat 2.2, Cholesterol 30.9, Sodium 322.6, Carbohydrate 16, Fiber 2.4, Sugar 3.9, Protein 3.2
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.
SHIRATAKI-CARROT CURRY CROQUETTES
If you're like me and hate the rubbery texture of tofu shirataki noodles, this recipe is for you! It's tasty, low-fat, low-calorie, high-fiber, and vegetarian. These croquettes are delicious when served with grilled chicken, over shredded lettuce or spinach, or doused with salsa. They will fall apart easily, but are delicious!
Provided by RHOV
Categories Pasta Appetizers
Time 30m
Yield 15
Number Of Ingredients 10
Steps:
- Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.
- Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl.
- Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.
- Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.
Nutrition Facts : Calories 11.9 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 1.2 g, Sodium 101.6 mg, Sugar 0.5 g
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