Spiced Carrot Curry with Shallots and Green Chiles
This vibrant Spiced Carrot Curry is a delightful adaptation inspired by Madhur Jaffrey’s Sri Lankan recipe, featured in Saveur magazine. The dish showcases the natural sweetness of fresh carrots, complemented by the aromatic flavors of shallots, green chilies, and an array of warm spices. Finished with rich coconut milk, this curry offers a creamy texture that envelops each bite. Whether served as a main or a side dish, this curry is perfect for those looking to explore the rich tapestry of Sri Lankan cuisine. The cooking time may vary based on the freshness of the carrots, ensuring that each batch is perfectly tender and flavorful. Ideal for vegetarians and a great addition to any meal, this curry is a must-try for spice enthusiasts and those new to Indian cooking alike.
N/A
Servings
112.5
Calories
12
Ingredients
Ingredients
corn oil or peanut oil
2 tablespoons (none)
shallots
5 tablespoons (chopped)
fresh hot green chili pepper
1 (finely chopped)
medium carrots
1 lb (peeled and cut into 1 x 1/4 x 1/4 sticks or into 1/4-thick rounds)
ground cumin
1 teaspoon (none)
ground coriander
1 teaspoon (none)
ground fennel
1/2 teaspoon (none)
cayenne pepper
1/8 teaspoon (none)
ground turmeric
1/4 teaspoon (none)
fresh curry leaves
10-15 (if available)
salt
1/2 teaspoon (none)
coconut milk
3/4 cup (from a well-shaken can)
Instructions
1
Heat the corn or peanut oil in a heavy medium pan over medium heat.
2
Once the oil is hot, add the chopped shallots and finely chopped green chili. Stir and sauté for about 2 minutes until the shallots are soft and translucent.
3
Introduce the carrot sticks (or rounds), ground cumin, ground coriander, ground fennel, cayenne pepper, ground turmeric, curry leaves, and salt to the pan. Stir continuously and cook for an additional 2 to 3 minutes until the spices are fragrant.
4
Pour in the coconut milk and bring the mixture to a gentle simmer.
5
Cover the pan, reduce the heat to low, and let it simmer very gently for 5 to 25 minutes, or until the carrots are tender. Stir occasionally to ensure even cooking.
Nutrition Information
7.5g
Fat
7.5g
Carbs
1.5g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable in this Spiced Carrot Curry?
The primary vegetable in this recipe is fresh medium carrots, which can be cut into sticks or rounds.
Which cuisine inspired this recipe?
This recipe is an adaptation of a Sri Lankan dish originally featured in Saveur magazine.
Who is the chef behind the original version of this carrot curry?
The recipe is inspired by the work of renowned culinary authority Madhur Jaffrey.
Is this recipe suitable for a vegan diet?
Yes, it is vegan-friendly as it uses plant-based oils and coconut milk instead of dairy.
What are the nutritional values per serving?
Each serving contains approximately 112.5 calories, 7.5g of fat, 7.5g of carbohydrates, 1.5g of protein, and 1.5g of fiber.
What types of oil are recommended for cooking this curry?
The recipe recommends using either corn oil or peanut oil for the best results.
How many ingredients are required for this dish?
There are 12 ingredients required, including the spices and cooking oil.
How should the carrots be prepared for this curry?
The carrots should be peeled and cut into 1 x 1/4 x 1/4 inch sticks or 1/4-inch thick rounds.
What kind of chili pepper is used in this recipe?
The recipe calls for one fresh hot green chili pepper, finely chopped.
What spices are needed to flavor the Spiced Carrot Curry?
The spice blend includes ground cumin, ground coriander, ground fennel, cayenne pepper, and ground turmeric.
Are curry leaves necessary for this recipe?
The recipe suggests using 10-15 fresh curry leaves if they are available to enhance the authentic flavor.
How long does it take to sauté the shallots and chili?
The shallots and chili should be sautéed for approximately 2 minutes until they are soft and translucent.
What is the recommended cooking time for the carrots?
The carrots should simmer for 5 to 25 minutes depending on their freshness and desired tenderness.
Why does the cooking time for the carrots vary so much?
The variation in time (5-25 minutes) is due to the freshness of the carrots, as younger carrots cook much faster than older ones.
Should the pan be covered during the simmering process?
Yes, the pan should be covered while the curry simmers on low heat.
What type of coconut milk should be used?
You should use 3/4 cup of coconut milk from a well-shaken can to ensure a creamy consistency.
How many shallots are needed for this recipe?
The recipe requires 5 tablespoons of chopped shallots.
Can this dish be served as a main course?
Yes, it can be served as a vibrant main course or as a flavorful side dish.
Is this recipe considered healthy?
Yes, it is tagged as healthy and features fresh vegetables and heart-healthy fats from coconut milk.
What is the heat level of this curry?
It features a fresh hot green chili and 1/8 teaspoon of cayenne pepper, providing a moderate, warm spice profile.
What is the sodium content of this dish?
The recipe includes 1/2 teaspoon of salt, though the specific sodium milligram count is not provided.
Does the recipe contain any cholesterol?
The recipe is likely cholesterol-free as it contains no animal products.
What type of pan is best for cooking this curry?
A heavy medium pan is recommended to ensure even heat distribution.
What should the heat setting be for the final simmer?
The heat should be reduced to low for the final simmering stage.
How much ground fennel is required?
The recipe calls for 1/2 teaspoon of ground fennel.
How much ground coriander should I add?
You should add 1 teaspoon of ground coriander.
How much ground cumin is used?
The recipe uses 1 teaspoon of ground cumin.
What is the amount of turmeric used for color and flavor?
The dish uses 1/4 teaspoon of ground turmeric.
Are there any sugars in this recipe?
While the carrots have natural sweetness, no added sugars are included in the ingredients.
Should I stir the curry while it is simmering?
Yes, you should stir occasionally while it is simmering to ensure even cooking.