carrot curry

this is adapted from madhur jaffrey's recipe
- Ready In:
- 45mins
- Serves:
- Units:
10
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ingredients
- 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)
directions
- 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.
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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.Reply
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This is a recipe worthy of many, many repeats! I loved the flavour, as well as the lovely colour on the plate. The only change I made (of necessity because I have no grinder at the cottage) was to add whole fennel seeds when I cooked the shallots, but I'm sure that did not alter the excellent end result. Thank you for submitting.Reply
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