Carrot-Coriander Masala

Carrot-Coriander Masala is a dry and spicy curry that is sure to appeal to even those who don’t much care for carrots. Quick and easy to make, this vegetarian/vegan curry goes well with plain rice.

Carrots are an excellent source of Vitamin A, which, apart from preventing heart disease and cancer, also improves skin health.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 4 cups carrots, sliced thin and halved
• 1/4 cup onions, finely chopped
• 3 tsp vegetable oil
• 1 tsp mustard seeds (rai)
• 6-8 curry leaves
• Salt to taste

For Masala

• 2 tbsp coriander seeds (dhania)
• 1 tsp cumin seeds (jeera)
• 2 tbsp dalia dal (roasted and peeled chickpeas/chana)
• 2 tbsp coconut, freshly grated
• 8-10 red chillies (adjust to taste)

Preparation

1. In a small pan, add the coriander seeds and roast until aromatic and remove. Add the cumin and roast until aromatic and remove. Roast the red chillies with a little oil and remove. Roast the coconut until lightly browned and remove. Let cool for a few minutes, and in a spice grinder, grind all ingredients together into a mixture and set aside.
2. Place the carrots in a microwave-safe bowl along with 2 cups of water and salt, cover and cook for 5-6 minutes or until tender.
3. Heat the oil in a skillet. Add the mustard seeds and fry until they start to pop. Add the curry leaves and fry for a second. Add the onions and saute for 3 minutes.
4. Add the carrots along with any water and let most of the water evaporate on high heat.
5. Add the masala mixture and saute the carrot-coriander masala on medium-heat for 3-4 minutes, stirring occasionally, until the raw flavor of the masala is gone.
6. Serve the carrot-coriander masala curry with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members