I was a finicky eater growing up – and one of the vegetables that I couldn’t stand for many years was carrots, particularly steamed carrots, which happened to be my mother’s favourite. Until one day, surprisingly, I started liking them. I now particularly like the smell of fresh carrots.
Today’s recipe is that of my mother’s spicy carrot curry.
Time taken: 20 – 25 mins
- Carrots – 2, medium
- Onion – ½
- Ginger – a small piece
- Garlic – 2 or 3 cloves
- Fenugreek seeds – 1 tsp
- Curry leaves – 1 sprig
- Green chilli – 1
- Thin coconut milk – ¾ cup
- Curry powder – 1 tsp
- Salt, to taste
- Low fat oil – 1 tbsp
- Clean the carrots, peel and chop them.
- Heat 1 tbsp oil in a pan over low heat and fry the fenugreek seeds and chopped ginger, garlic and onion for a min.
- Then, add the chopped carrots, curry leaves and chopped green chilli and continue frying for another 5 – 7 mins. Add a little oil if the carrots or onions start burning.
- Add the coconut milk to the pan, together with the curry powder.
- Cook for about 10 mins over medium heat. Add salt, to taste.
- Garnish with coriander and serve with rice.
Recipe source: Raji Thillainathan.