Name: carrot curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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)

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Recipe by chia2160

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this is adapted from madhur jaffrey's recipe

Ready In:: 45mins
Serves:
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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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RECIPE MADE WITH LOVE BY

@chia2160

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@chia2160

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"this is adapted from madhur jaffrey's recipe"

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review by Dienia B.

6/28/2015

you will be missed , this recipe is awesome im glad you posted it hugs to your family

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review by Mgnbos

12/13/2008

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.

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review by Domestic Princess

3/23/2008

Absolutely delightful! This was easy to make, requiring minimal ingredients and definitely would make this again & again. I had this with some paratha I bought from the supermarket and cleaned up every last drop of the sauce.

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review by Sweet Baboo

9/12/2007

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.

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review by Noor.Khalid

9/6/2007

Not sure if I'll make this again,but overall it was a tasty recipe and a nice accompaniment to an Indian meal. Thanks for posting, chia! :)

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