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Indian Carrot Stir-Fry

Indian Carrot Stir-Fry

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This spicy, fragrant and flavorful stir-fry is our adaptation of a recipe from “Five Morsels of Love” by Archana Pidathala. The natural sweetness of carrots is balanced by the savoriness of garlic, cumin, curry leaves and cilantro, while fresh chilies add clear, crisp heat. Curry leaves are completely unrelated to curry powder. Quite thick and leathery, they vaguely resemble fresh bay, but their pungent flavor and aroma are totally unique, with hints of citrus, spice and even browned garlic. The leaves are sold fresh or frozen in Indian grocery stores; if they’re not available, not to worry—there is no substitute for them, but the stir-fry is delicious even made without. If you wish to temper the dish’s spicy heat, remove the seeds from the chilies before chopping them.

Tip

Don’t use extra-large or super-slender carrots. Medium carrots cut on the diagonal yield pieces of just the right size. Also, as with all stir-fries, the cooking here goes quickly, so make sure all ingredients are prepped before you head to the stove.

Ingredients
  • ¼

    cup wide-flake unsweetened coconut

  • 2

    tablespoons ghee or neutral oil

  • 1½

    pounds medium carrots (about 8 carrots), peeled and sliced ¼ inch thick on the diagonal

  • Kosher salt

  • 20

    fresh or frozen curry leaves (optional, see headnote)

  • 6

    medium garlic cloves, finely grated

  • 1½

    teaspoons cumin seeds

  • 1-2

    Fresno or serrano chilies, stemmed and finely chopped

  • 1

    tablespoon grated lime zest, plus 1 tablespoon lime juice

  • ½

    cup lightly packed fresh cilantro leaves

Step 1

In a 12-inch skillet over medium, toast the coconut, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and set aside.

Step 2

In the same skillet over high, heat the ghee until barely smoking. Add the carrots and ½ teaspoon salt, then cook, stirring only once or twice, until beginning to char at the edges, 3 to 5 minutes.

Reduce to medium-high and add the curry leaves (if using), garlic, cumin seeds and chilies. Cook, stirring, until fragrant, about 1 minute.

Add 2 tablespoons water and cook, stirring constantly and scraping up any browned bits, until the liquid has evaporated and the carrots are tender-crisp, 1 to 3 minutes.

Step 3

Remove the pan from the heat. Remove and discard the curry leaves. Taste and season with salt, then stir in the lime zest and juice, cilantro and toasted coconut.

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