Curried Carrots with Grated Coconut

Name: Curried Carrots with Grated Coconut
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 lb (500 g) carrots, peeled and diced; 2 tablespoons oil; 1 teaspoon urad dal (see note); 1 teaspoon mustard seeds; 1 teaspoon fennel seeds; 2 dried red chilies, deseeded and cut into pieces; 1 medium onion, thinly sliced; 2 green finger-length chilies, deseeded and cut into pieces; 2 sprigs curry leaves (see note); ½ teaspoon asafoetida powder; ½ teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground red pepper or cayenne pepper; ½ teaspoon ground red pepper or cayenne pepper; 1¼ teaspoons salt; 1 teaspoon sugar; ½ cup (125 ml) water; ½ cup (2 oz/50 g) grated fresh coconut

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

1 lb (500 g) carrots, peeled and diced
2 tablespoons oil

Asia
India
Main course
Vegan
Gluten-free

Method

Peel and dice the carrots.
Heat the oil and stir-fry the urad dal until it turns golden brown. Add the mustard and fennel seeds, dried chilies, then fry until the mustard seeds pop and the dried chilies brown. Add the onion, green chilies, curry leaves and asafoetida powder. Stir-fry until the onion turns golden brown, then add the diced carrot, ground spices,