EASY CARROT CURRY
If you want a super simple, quick, fuss-free, and incredibly tasty, yet mild curry, that is made with only 10 ingredients, this Easy Carrot Curry is for you! Serve it with rice or roti for a tasty vegan meal your family is sure to enjoy.
Provided by Shashi
Categories Easier Sri Lankan Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Peel the onion, ginger and garlic and chop them up as finely as possible.
- Add oil to a large frying pan and set on stove on medium heat.
- Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
- Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
- When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
- Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
- Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.
Nutrition Facts : Calories 122 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CURRIED ROASTED CARROTS
Sweet and spicy, these curried roasted carrots taste like vegetable candy.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 40m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.
Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg
HONEY-GLAZED CARROTS WITH CILANTRO
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g
CARROT CURRY
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Provided by José Andrés
Categories HarperCollins Curry Carrot Anise Cardamom Tomato Lime Juice Saffron Coconut Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the curry sauce:
- Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
- Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
- Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
- To finish the dish:
- Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
- Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.
CARROTS WITH CURRY AND CILANTRO
Provided by Mikal Altomare
Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.
CAST-IRON CARROTS WITH CURRY
Steps:
- Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.
CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
CILANTRO GINGER CARROTS
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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