Carrot Kurma

Carrot Kurma is a delicious curry that is a great accompaniment for any Indian bread and rice. If you’re looking for something that’s delicately spiced and sweet, try this vegetarian carrot curry recipe.

Carrots are low-fat and full of vitamins and minerals such as A, C, potassium, and calcium, and as such make a great addition to a healthy diet.

Servings: 4
Cooking Time: 25 minutes

Ingredients

• 4 cups carrots, peel scraped and cut into small cubes
• 2 cups onions, cut into 1-inch thin pieces
• 1 1/2 cups tomatoes, cut into small cubes
• Turmeric powder, a pinch
• 2 cloves
• 2 cardamoms
• cinnamon, 1-inch piece
• 1 tsp rice flour
• 1 tsp cilantro (coriander leaves), finely chopped
• 3-4 tsp vegetable oil
• Salt to taste

For Masala

• 1/2 cup grated coconut, fresh or dry
• garlic 5-6 flakes (optional)
• ginger, 1-inch piece
• 1 tsp poppy seeds
• 3-4 green chillies ( adjust to taste)

Preparation

1. Cook the carrots in the microwave with a little water and salt for about 4 minutes or until tender; or boil the carrots separately.
2. Grind the coconut, garlic, ginger, green chillies, and poppy seeds with a little water into a coarse paste and set aside.
3. Heat oil in a wide and shallow pan. Add the cloves, cardamon, and cinnamon and fry for a couple of seconds. Add the onions and some salt, and saute for 4-5 minutes or until golden brown.
4. Add the tomatoes and saute for a minute. Add the carrots and the ground masala, and rice flour with about 2 cups of water.
5. Cook on medium heat until the gravy thickens.
6. Garnish with chopped cilantro, and serve the carrot kurma hot with roti or rice and some pappadums.

Category: Vegan Gravy Curry Recipes, Vegetarian Gravy Curry Recipes