Carrot Curry

Vegan

Ingredients

2 cups carrots chopped small

½ cup green peas or ¼ cup moong dal (optional) (refer notes)

1 green chilies chopped or slit

1/8 teaspoon turmeric

Salt as needed

Tempering

1 tablespoon oil

1 sprig curry leaves

¾ teaspoon ginger fine chopped

½ teaspoon cumin seeds

¼ to ½ teaspoon mustard seeds

1 pinch hing (asafetida) optional

¾ to 1 teaspoon urad dal (optional)

1 teaspoon channa dal (optional)

1 teaspoon sesame seeds

1 teaspoon chana dal

¾ to 1 teaspon urad dal

1 teaspoon dried coconut (copra)

1 dried red chili

¼ teaspoon cumin seeds

1 small garlic clove

Directions

1.Pour oil to a hot pot. When the oil becomes hot, add mustard seeds and cumin seeds.

2. When the spices splutter, add curry leaves and then fine chopped onions.

3. Stir and saute the onions until golden. Then add ginger, garlic and green chilies. Saute for a minute or until a nice aroma comes out.

4. Add chopped or pureed tomatoes and saute until the tomatoes turn mushy and soft.

5. Then add red chilli powder, garam masala, coriander powder, salt and turmeric.

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6. Saute for a few minutes till the masala turns aromatic.

7. Then saute carrots and green peas for 2 mins.

8. Pour water just as needed to partially cover the carrots. I used 1 cup water.

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9. Cover and cook on a low heat until carrots turn tender but not mushy. I cooked for 8 mins.

10. Carrot curry is ready at this stage. But I prefer to add kasuri methi. You may skip it if you don’t like.

11. Mix well and pour coconut milk or nut milk. To make nut milk, soak 15 cashews in little hot water for 15 mins and blend with half cup water in a small grinder. Ensure there are no bits of nuts in the milk.

12. Give a good stir and bring it to a boil. Cover and cook for 2 mins. Taste test and add more salt if needed.

Serve this delicious carrot curry with rice, roti or with any Indian breads.

1. To make the spice powder, dry roast chana dal and urad dal till slightly golden, off the stove and add coconut, sesame seeds, cumin, garlic and red chili to the hot pan. When the coconut turns aromatic. Transfer to a plate and cool.

2. Next to the same pan, add oil and heat up. Add mustard, cumin, and dal. When the dal turns slightly golden, add ginger and curry leaves. Sprinkle hing. Saute for a min. Do not burn ginger, it gives a bitter taste.

3. Lower the flame. Add carrots, peas, turmeric and salt. Fry for two minutes.

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4. Cover and cook till the carrots become tender. Keep stirring in between and put back the lid. If your carrots are not juicy, sprinkle some water as needed.

5. While the carrots cook, powder the roasted ingredients in a blender jar. Sprinkle the spice powder. Adjust salt and stir well. Fry for two minutes till the aroma of the spice powder comes out. Transfer to a serving bowl. Serve with rice and rasam or sambar.

Heat oil in a pot. Add mustard seeds and cumin seeds.

When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.

Add ginger, garlic and green chilies. Saute for a minute until aromatic.

Next stir in the tomatoes and cook until they breakdown and soften.

Then stir in the spice powders – red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.

Add carrots and peas. Saute for 2 mins.

Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.

Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.

Taste test and add more salt if needed. Serve carrot curry with rice or roti.

Notes

Notes: to use moong dal as a substitute to peas, rinse the dal well and soak it for 1 hour or 30 mins in hot water. Later drain the water and add it along with carrots.

Nutrition

Saturated Fat 12g
Sodium 723mg
Potassium 722mg
Carbohydrates 25g
Fiber 7g
Protein 6g
Vitamin C 47mg
Calcium 65mg
Iron 4mg