CARROT CURRY WITH SHALLOTS AND CHILES
Based on a recipe from the April 2004 issue of Saveur magazine, featuring an article on Madhur Jaffrey's cookbook, Indian Passages. The intro to the recipe in the magazine says, "In testing this Sri Lankan recipe from author Jaffrey's book, we found that the cooking time for the carrots may vary according to the variety and freshness of the vegetables."
Provided by mersaydees
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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Catherine Stout
[email protected]I can't wait to try this curry for myself.
Ashleigh Yellowhair
[email protected]This curry sounds like the perfect comfort food.
Amina Talokdar
[email protected]I think this curry would be even better with some freshly chopped cilantro on top.
Malaika Hanif
[email protected]I would love to try this curry with different types of vegetables, such as sweet potatoes or butternut squash.
Gaven Morgan
[email protected]This curry is a great way to show off your culinary skills.
lisa nelson
[email protected]I love the pop of color that the carrots add to this curry.
Jomax JJ
[email protected]This curry is a great way to warm up on a cold winter night.
Azad Ansari
[email protected]I'm not a big fan of carrots, but this curry changed my mind. It was so flavorful and delicious.
MD.Anower Hossain
[email protected]This curry is a keeper. I'll be making it again and again.
Brian Wainaina
[email protected]The recipe was easy to follow and the curry turned out great.
JOARTO Koju
[email protected]This curry is a great way to get my kids to eat their vegetables.
Mishad Nishad
[email protected]I can't wait to try this curry again. I think I'll add some paneer next time.
JOSEPH CARL JEANIKINS
[email protected]This carrot curry is a great addition to my weeknight dinner rotation. It's quick, easy, and delicious.
Diko King
[email protected]I would definitely recommend this curry to anyone who loves carrots or Indian food.
Obi Kelvin
[email protected]The curry was a hit with my family. Everyone loved the flavor and the fact that it was so easy to make.
Matthew Vandervort
[email protected]This curry is a great way to use up leftover carrots. I always have a few carrots in my fridge that need to be used up, and this curry is a perfect way to do it.
RAIDENN
[email protected]I love how versatile this curry is. I added some extra vegetables, such as bell peppers and snap peas, and it turned out great.
lee tomasini
[email protected]I followed the recipe exactly and the curry turned out perfect. It was easy to make and didn't take long at all.
Mable Ndlovu
[email protected]The curry had a nice balance of sweetness and heat, with the carrots providing a subtle sweetness and the chiles adding a touch of spiciness.
joshua oshomegie
[email protected]This carrot curry was a delightful and flavorful dish. The combination of carrots, shallots, and chiles created a symphony of flavors that tantalized my taste buds.