Carrot has natural sweetness. Therefore I do not use curry powder when cooking carrot because it will ruin the natural sweetness of the carrot. When carrot is cooked with coconut milk, it gives a wonderful taste.
Recipe follows in detail with pictures.
Preparation time:15 minutes
Cooking time:30 minutes
Serves: 4
Ingredients
Main
250 grams carrots, cut into 1" long pieces
50 grams roasted split chickpeas
Others
75 grams onions, coarsely chopped
1 green chilli, chopped fine
2 dry red chilies whole
3 garlic cloves, sliced
10 curry leaves, chopped
½ tsp cumin
½ tsp fennel seed
½ tsp garam masala
Water 1 cup
¾ cup Coconut milk
½ tsp salt
2 tbsp vegetable oil
Method
In a large pan heat 2 tbsp oil. When the oil is hot reduce add dry chili and fry for a second.
Then add onion
Fry onion for 8 minutes.
Bring the heat to low add fennel seeds and fry for 10 seconds.
Add cumin seeds fry for a second and add green chili pieces, garlic and curry leaves. Fry for2 minutes, stirring frequently to ensure that they do not get burnt.
Add roasted split chickpeas and fry for 2 minutes.
Add carrot pieces.
Add and water and garam masala. Cover and let it simmer for 15 minutes.
Add salt and coconut milk and cook for 2 minutes.
Taste for seasoning and adjust.
The curry is ready.
Variation
You need not do tempering . You can just add carrot and other ingredients except coconut milk. Bring to boil and simmer till carrot is soft and add coconut milk and cook for three minutes you will get a nice mild curry..
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Recipe follows in detail with pictures.
Preparation time:15 minutes
Cooking time:30 minutes
Serves: 4
Ingredients
Main
250 grams carrots, cut into 1" long pieces
50 grams roasted split chickpeas
Others
75 grams onions, coarsely chopped
1 green chilli, chopped fine
2 dry red chilies whole
10 curry leaves, chopped
½ tsp cumin
½ tsp fennel seed
½ tsp garam masala
Water 1 cup
¾ cup Coconut milk
½ tsp salt
2 tbsp vegetable oil
Ingredients for Carrot mild curry |
Method
In a large pan heat 2 tbsp oil. When the oil is hot reduce add dry chili and fry for a second.
Then add onion
Adding onion |
Fry onion for 8 minutes.
Frying onion |
Bring the heat to low add fennel seeds and fry for 10 seconds.
Adding fennel seeds |
Add cumin seeds fry for a second and add green chili pieces, garlic and curry leaves. Fry for2 minutes, stirring frequently to ensure that they do not get burnt.
Adding cumin, curry leaves and chili |
Add roasted split chickpeas and fry for 2 minutes.
Adding roasted split chickpeas |
Adding carrot pieces |
Add and water and garam masala. Cover and let it simmer for 15 minutes.
Adding garam masala |
Add salt and coconut milk and cook for 2 minutes.
Adding coconut milk |
Taste for seasoning and adjust.
Taste for seasoning |
The curry is ready.
Variation
You need not do tempering . You can just add carrot and other ingredients except coconut milk. Bring to boil and simmer till carrot is soft and add coconut milk and cook for three minutes you will get a nice mild curry..
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking
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