Carrot Curry

The word ‘curry’ used to scare me. Being from Louisiana I grew up unfamiliar with Indian or Thai cuisine. It took a few years of living in California to give either a try.  I remember being so unsure of what to order my first time at a Thai restaurant, luckily a friend persuaded me to try a yellow curry with shrimp, and since then I haven’t looked back. I have quite a few dishes I cook regularly that call for either red Thai curry paste or curry powder, sometimes both. This particular recipe only calls for curry powder, plus a few additional spices like ground cardamom and ground coriander. These two are fairly inexpensive and great to have on the spice rack. This recipe is vegetarian and vegan friendly for those of you who enjoy a meatless meal. If you would like to add extra protein you can add diced tofu, cooked shrimp or cooked chicken to the recipe when you add in the peas. Feel free to get creative and add other vegetables like broccoli, snap peas or cauliflower to make this dish your own.

IngredientsCarrot Curr y JPEG
Makes six servings.

12 large carrots, peeled and sliced
1/2 onion, chopped
2 garlic cloves
2 tbs coconut oil

2 tbs curry powder
1 tsp coriander
1 tsp cardamom
pinch of kosher salt
1 tbs red chili paste
4 cups of vegetable broth
1 can of coconut milk
1 can of chickpeas, drained and rinsed
2 small Yukon Gold potatoes, cut into cubes
2 cups of green peas, thawed
3 cups of cooked rice

Place the coconut oil in a large pot over medium heat. Once the coconut oil is melted add the garlic, onions and carrots, reserving one cup of carrots. Sauté this mixture for five minutes. Next add the curry powder, cardamom, coriander, red chili paste, and a pinch of salt. Mix well.

Pour the vegetable broth in the pot and bring to boil, reduce to a medium simmer. Cover and cook for ten minutes, or until carrots are soft. Once the carrots are soft use an immersion blender* to puree the curry. At this point taste for flavor and add more salt or seasoning as needed.

Stir in the rest of the carrots, coconut milk, potatoes and chickpeas, cook on medium heat for about 10 minutes, or until potatoes and carrots are soft. When the potatoes are starting to soften, add in the green peas and cook for two more minutes. Serve warm over rice.

* I use an immersion blender to puree my curry, you can also use a blender and work it in batches.