Carrots with Wilted Spinach in a Peanut-Coconut Sauce

Gajar, Palak, Ane Sengdane Chi Bhajee

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Splurge and buy sweet, tender, slender carrots even if they might be a bit more costly than the mealy, gargantuan ones. Serve this with Tamarind Shrimp with Coconut Milk for an easy meal.

Ingredients

  • ¼ cup raw peanuts (without the skins)
  • 2 tablespoons white sesame seeds
  • 2

Method

  1. Combine the peanuts, sesame seeds, coconut, chiles, and garlic in a food processor, and pulse to form a gritty, sticky, mellow-smelling blend with the consistency of coarse, but moist breadcrumbs.
  2. Heat the oil in a medium-size skillet over medium heat. Add the peanut mixture and stir-fry until it is light honey-brown and fragrant, 1 to 2 minutes. Sprinkle the turm