Name: Carrots with Wilted Spinach in a Peanut-Coconut Sauce (Gajar, Palak, Ane Sengdane Chi Bhajee)
Yield: Serves 4
Cuisine: India
Ingredients: 4 ounces fresh spinach leaves, well rinsed and coarsely chopped; ¼ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 1 pound carrots, peeled, ends trimmed, thinly sliced crosswise; 1 teaspoon white granulated sugar; ¼ cup raw peanuts (without the skins); 2 tablespoons white sesame seeds; 2 tablespoons shredded dried unsweetened coconut; 3 dried red Thai or cayenne chiles, stems removed; 2 tablespoons canola oil; 2 large cloves garlic

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

Asia
India
Side dish
Stew
Gluten-free
Vegan
Spicy

Method

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.
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

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Ingredients

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