Coconut-Ginger Carrots with Cashews
Rose Hattabaugh published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A colorful Sri Lankan–inspired vegetable curry made with roll-cut carrots simmered in coconut milk with ginger, garlic, and mustard seeds. Toasted cashews add satisfying crunch; serve it as a side dish or a light vegetarian main with basmati rice.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
- Contains
- Tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 4 g
- 100 g
- 12 g
- 9 g
- 6 g
- 1 g
- 400 g
- 120 g
- 5 g
- 65 g
- 15 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 1.67 kg before cooking, which is about 420 g per serving.
Steps
Prepare the carrots by peeling them and cutting them into irregular roll-cut pieces about 1 inch long. Set aside the prepared carrots along with the chopped onion, ginger, and garlic so they can be added quickly during cooking.
Place a large saucepan or Dutch oven over medium heat and add the oil. Heat until the oil shimmers.
Add the mustard seeds. Cook for about 30 seconds, stirring, until they begin to pop and smell sharp and nutty.
Add the chopped onion. Cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
Add the ginger and garlic. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the curry powder and turmeric. Stir for 30 seconds to toast the spices and coat the aromatics.
Add the carrots, coconut milk, water, and salt. Stir well, scraping the bottom of the pan so the spices are incorporated into the liquid.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 18 to 25 minutes, stirring occasionally, until the carrots are tender when pierced but still hold their shape.
Continue simmering uncovered as needed until the coconut sauce has thickened enough to coat the carrots. Do not cover the saucepan; trapped steam will leave the curry thin and watery.
While the carrots cook, toast the cashews in a dry skillet over medium heat, if they are not already roasted. Stir frequently for 3 to 5 minutes, until lightly browned and fragrant, then remove from the heat.
Remove the carrot curry from the heat and stir in the lime juice. Taste and adjust the salt or lime juice as needed.
Transfer the carrots and sauce to a serving dish. Scatter the cashews and chopped cilantro over the top, and serve warm with basmati rice if desired.
Notes
The source describes this as a riff on a carrot curry from Best Food Restaurant in Colombo, Sri Lanka. Brown mustard seeds have a sharper flavor than yellow mustard seeds, but either may be used. Serve as a side dish or light vegetarian main with basmati rice. Keep the saucepan uncovered while the carrots simmer so excess moisture can evaporate.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 458
- Protein
- 8 g
- Carbs
- 35 g
- Fat
- 35 g
- Fiber
- 8 g
Where the calories come from
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