Prep 15 mins
Cook 30 mins
this is adapted from madhur jaffrey's recipe
- 2 tablespoons peanut oil
- 5 tablespoons chopped shallots
- 1 hot green chili pepper, seeded and chopped
- 1 lb carrot, cut into 1/4 " rounds
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground fennel
- 1 pinch cayenne pepper
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 3⁄4 cup coconut milk, well mixed
- 10 curry leaves (optional)
- 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.
A lovely simple dish we ate along with a chicken curry last night. There was just a nice bite to it, and the coconut milk (I used light) gave it a lovely creamy finish. If the chicken curry hadn't had coriander leaves over it, I think I would have sprinkled a few over this. Too good to keep just for curries though-I am going to have this alongside a chicken breast or a steak soon.
you will be missed , this recipe is awesome im glad you posted it hugs to your family
I was keen to try this as Jaffery's recipe has always been a hit in my house and an excellent way to increase the amount of vegetables we're eating. This was flavorful but seemed to be missing something to elevate it to Jafrey's usual 'wow' status. The general reaction at the table was unimpressed and thus the search for interesting vegetarian dishes continues.