Carrot sauté with coconut
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian Fusion
Serves: 3
Ingredients
  • 5 carrots
  • 3-4 Red or green chillies
  • 1 small red onion (white onions makes dish sweeter)
  • 2 tbsp - your favorite oil. I used coconut oil.
  • ½ tsp - cumin
  • ½ tsp - small black mustard seeds (optional)
  • ½ tsp - turmeric powder
  • ½ tsp - chilli powder
  • ¼ tsp - fresh coriander powder (optional)
  • ½ cup - fresh grated coconut
  • 1 sprig - curry leaves
  • 1 sprig - cilantro
  • pink himalayan salt or regular salt
  • ½ cup water
Instructions
  1. Simply scrape carrot skin. Peeling takes out a lot of nutrition.
  2. Dice carrots into equal size pieces.
  3. Pour little water in a pot and boil. Don't add too much water as you have to discard water after cooking. This takes nutrients away. Add half of salt and carrots. Close lid and steam for 8-10 minutes till little soft. Do not over cook till too soft. Turn off.
  4. Meanwhile, Add oil to a pot. Heat to medium high.
  5. Add mustard seeds. When they splutter, add cumin. cook till golden brown.
  6. Add chillies, onion. Cook till translucent.
  7. Add turmeric and curry leaves. Stir.
  8. Add steamed carrots. Add salt. Stir and cook for 2 minutes.
  9. Add chilli powder, coriander powder and coconut. Stir and cook for 2 more minutes. Turn off.
  10. Garnish with coriander. Serve hot with brown rice or quinoa or wild rice.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/carrot-saute-with-turmeric-coconut/