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Indian Carrot Stir-Fry
This spicy, fragrant and flavorful stir-fry is our adaptation of a recipe from “Five Morsels of Love” by Archana Pidathala. The natural sweetness of carrots is balanced by the savoriness of garlic, cumin, curry leaves and cilantro, while fresh chilies add clear, crisp heat. Curry leaves are completely unrelated to curry powder. Quite thick and leathery, they vaguely resemble fresh bay, but their pungent flavor and aroma are totally unique, with hints of citrus, spice and even browned garlic. The leaves are sold fresh or frozen in Indian grocery stores; if they’re not available, not to worry—there is no substitute for them, but the stir-fry is delicious even made without. If you wish to temper the dish’s spicy heat, remove the seeds from the chilies before chopping them.
4
Servings
Tip
Don’t use extra-large or super-slender carrots. Medium carrots cut on the diagonal yield pieces of just the right size. Also, as with all stir-fries, the cooking here goes quickly, so make sure all ingredients are prepped before you head to the stove.
30 minutes
Ingredients
-
¼
cup wide-flake unsweetened coconut
-
2
tablespoons ghee or neutral oil
Directions
-
01In a 12-inch skillet over medium, toast the coconut, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and set aside.
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This was very good. Makes an interesting side dish.