Carrot Curry With Shallots and Chiles
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons corn oil or 2 tablespoons peanut oil
- 5 tablespoons shallots, chopped
- 1 fresh hot green chili pepper, finely chopped
- 1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground fennel
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon ground turmeric
- 10 -15 fresh curry leaves, if available
- 1⁄2 teaspoon salt
- 3⁄4 cup coconut milk, from a well-shaken can
directions
- 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.
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Reviews
-
LOVE THIS!! I quartered baby carrots lengthwise. Yes, I really took the time. I used 3 small shallots which, in the end looked like more than 5TB but oh well. I didn't have fresh curry leaves BUT I do have ground curry leaves, yes indeedy. I used abouuuuuut 2 tsp but would use less next time. I used the entire can on coconut milk & it just covered the carrots & made a fab sauce. Kids LOVED this!! Made for whatever part of ZWT8 we're in now. :)
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana