The Food Network writes: “Curry is a misnomer; the term was often used as a catch-all phrase by colonizers in India to categorize foreign-to-them dishes. Colonizers transported their versions of curry around the world and then it was transformed to suit local tastes.” Many Indian-style curries begin with onions, ginger, and garlic – and some feature mustard seed, bloomed in hot oil. There’s also the highly fragrant curry leaf.
4-6 servings
Ingredients
6-8 carrots, cut into equal size rounds
2 jarred roasted red peppers, cut into 1-inch dice
2 tablespoons canola oil
1 teaspoon mustard seeds
1 small red onion, finely chopped
4 garlic cloves, finely chopped
4 teaspoons finely grated ginger
1 teaspoon ground cumin
½-1 hot red chilli, sliced, if desired, or dash of cayenne pepper
½ teaspoon chilli powder
2 teaspoons Madras Curry powder
1½ teaspoon coriander
1 teaspoon turmeric
½ teaspoon cinnamon
Handful cilantro stalks chopped* + leaves for serving
2 cups coconut milk
8 ounces chopped tomatoes or 1 large tomato, peeled and chopped
4 ounces dried cranberries
Kosher salt to taste
Lime wedges (to serve)
4 ounces roasted sunflower seed (to serve)
Reserved cilantro leaves (to serve)
Directions
- Heat oven to 400 degrees.
- Drizzle carrots with oil, sprinkle with salt and bake on a sheet pan for about 20-25 mins.
- Heat oil on medium in a heavy bottom pan. Once the oil begins to shimmer, add mustard seeds. When they begin popping, add onion; saute until almost soft.
- Add garlic, ginger, fresh chilli and chopped cilantro stalks. Cook for 2 minutes, stirring frequently so that ginger does not stick to the pan.
- Add ground spices and 1 teaspoon salt. Reduce the heat to low and coat everything in the pot in spices. Stirring frequently, cook for 1-2 minutes until all spices are fragrant.
- Add chopped tomatoes and ¼ cup water. Cook for 2 minutes until tomatoes soften.
- Add coconut milk, carrots and peppers. Simmer, covered, until carrots are tender, about 10 minutes.
- Taste and adjust spicing if needed, and add the dried cranberries.
- Serve with cilantro leaves and sunflower seed on top, over basmati rice.
Nutrition
(nutrition info here)
Carbon Impact
(carbon info here)