Coconut-Ginger Carrots with Cashews
- Makes4 servings
- Cook Time45 minutes
This colorful vegetable curry is our riff on the carrot curry we learned at Best Food Restaurant in Colombo, Sri Lanka. There, the carrots were sliced into half-rounds, but we use the Chinese technique of roll cutting to give the pieces more dimension. This not only gives the dish a more substantial appearance, it is also makes it more satisfying to eat. Brown mustard seeds are sharper and more pungent than yellow mustard seeds, but either works in the curry. Serve as a side or a light vegetarian main with basmati rice alongside.
Don’t cover the saucepan when simmering the carrots. If is some of the moisture is not allowed to evaporate, the curry will be thin and watery.
Step 1
Set a carrot on a cutting board and, with a chef’s knife held at a 45 degree angle to the carrot, trim off and discard the tip. Roll the carrot one-quarter turn and, with the knife still at the same angle, make another cut; the widest side of the cut piece should measure about 1 inch. Continue rolling and cutting until you reach the end of the carrot; discard the top. Repeat with the remaining carrots; set aside.
Step 2
In a large saucepan over medium, combine the coconut oil, half the onion, half the chilies and the mustard seeds. Cook, stirring, until the onion starts to soften and brown, 4 to 5 minutes. Add the ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in the turmeric, curry powder, cayenne, ½ teaspoon salt and 1 teaspoon pepper. Add the carrots and coconut milk. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until a skewer inserted into the largest pieces of carrot meet no resistance, 30 to 35 minutes.
Step 3
Off heat, stir in the lime juice. Taste and season with salt and pepper. Serve sprinkled with cashews (if using), the remaining sliced onion and the sliced chili. Serve with lime wedges.
