Best Molasses Carrot Curry Recipes

MOLASSES-BEEF CURRY

Steps:

• Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.

MOLASSES CARROT CURRY

Steps:

• In a saucepan over low heat, saute the onions in the vegetable oil until they are soft.
• Add the garlic and continue cooking until the garlic begins to get soft.
• Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar.
• Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken.
• Stir in the vinegar and season with salt and pepper.

CANDIED CARROTS WITH MOLASSES SAUCE

Steps:

• Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
• Melt butter in large skillet; stir in remaining ingredients.
• Heat, stirring constantly, to the boiling boil.
• Add carrots, stirring well to coat.
• Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.

CARROT CURRY WITH SHALLOTS AND CHILES

Steps:

• 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.

ZUCCHINI AND CARROT CURRY

Steps:

• Heat oil, and saute onions, and carrots on a low heat.
• Add spices, cook 2-3 minutes without a lid.
• Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper.
• Stir frequently until zucchini and carrots are tender.
• Have lid on if the mix is too dry, Serve over rice.

CARROT CURRY

Steps:

• 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.

MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.