Indian-Style Stir-Fried Spiced Carrots Recipe Recipe

Name: Indian-Style Stir-Fried Spiced Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil (preferably coconut oil but any vegetable oil is okay); 1 teaspoon whole yellow mustard seeds; 10 curry leaves; 1 small red onion sliced (about 1/2 cup); 2 small green chilies silt lengthwise; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 2 cups carrots, peeled, split lengthwise, and cut on a bias into 1/4-inch slices; Kosher salt; 2 tablespoons water; 2 tablespoons grated coconut

Servings: persons

1 tablespoon oil (preferably coconut oil but any vegetable oil is okay)
1 teaspoon whole yellow mustard seeds
10 curry leaves
1 small red onion sliced (about 1/2 cup)
2 small green chilies silt lengthwise
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 cups carrots, peeled, split lengthwise, and cut on a bias into 1/4-inch slices
Kosher salt
2 tablespoons water
2 tablespoons grated coconut

1
Heat oil over medium-high heat until shimmering in a heavy bottomed lidded saucepan. Reduce heat to medium, add mustard seeds and curry leaves. Stand back and stir as they splutter and release their fragrance, about 1 minute. Add the onions and chilies and stir fry until onions are softened but not brown, about 2 minutes.
2
In quick succession add turmeric and chili powder and let them color the oil, stirring vigorously so as not to burn the spices, about 30 seconds. Add the carrots and salt and stir until combined into the oil and onion paste. Add water and close with lid. Cook, shaking pan occasionally, until carrots are tender and water has evaporated, about 10 minutes. Garnish with coconut and serve warm as a side dish or cool as a salad.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon oil (preferably coconut oil but any vegetable oil is okay), 1 teaspoon whole yellow mustard seeds, 10 curry leaves, 1 small red onion sliced (about 1/2 cup), and more.

Yes, Indian-Style Stir-Fried Spiced Carrots Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Style Stir-Fried Spiced Carrots Recipe

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