Curried Carrots Recipe
2014-10-27- Cuisine: Indian
- Course: Mains
- Skill Level: Intermediate
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- Prep Time : 5m
- Cook Time : 5m
- Ready In : 15m
Cold wintry days make me crave spicy food but it isn’t always possible to make vey elaborate dishes.
Specially this afternoon, when I was hungry and there were rotis in my freezer (I confess, I don’t make them everyday) and some froze carrots.
I really wanted something nice and hot, something comforting that reminded me at home, so I quickly chopped up the carrots, tossed in some spices and minutes later, we tucked into a delicious stir-fry.
Try it, it’s perfect with anything
Ingredients
- Carrots, chopped—2 cups
- Broccoli—1/4 cup (optional) (fresh or frozen)
- Green chilli—1 or 2
- Mustard seeds—1/2 tsp
- Asafoetida (Hing)—1 pinch
- Curry leaves—7-8
- Turmeric—1/4 tsp
- Grated coconut (fresh or dry dessicated)—2 tsp
- Salt—to taste
- Oil- 2 tsp, for temepering
Method
Step 1
Finely dice the carrots. Keep aside. You could use frozen or fresh carrots/ broccoli. Microwave the vegetables, covered, for 4 minutes for speedy cooking.
Step 2
In a wok or deep pan, heat the oil. Add the mustard seeds. As soon as they start spluttering, add asafoetida, green chillies & curry leaves.
Step 3
Add in the diced carrots and broccoli. Add turmeric and salt. Mix well.
Step 4
Cover and cook for 3-4 minutes. Add the grated coconut. Mix well.
Step 5
Serve hot.
Tastes fab with both rotis and rice.
More more such recipes, do look up:
Masala Dosa Potato veg Curried Paneer and Capsicum
Matar Paneer (Restaurant style) Methi Matar Malai- Restaurant style
To aid your cooking, buy a perfect set of pans, I love these!