Spicy Braised Carrots
Submitted by cindy4
Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minCarrots deserve more than a steam and a pat of butter.
Here, thin julienned carrots get parboiled, then braised with red onion, green pepper, garlic, and ginger in a curry-spiced broth brightened with lime juice and a pinch of dried orange zest.
The slow simmer lets the carrots absorb all that warmth and spice while keeping a slight bite.
It’s a side dish that holds its own next to any curry spread, grilled meats, or a simple bowl of rice and dal.
Kitchen Tips
- Cut the carrots into thin, even julienne strips. Uniform size means they cook evenly and soak up the braising liquid at the same rate.
- Parboil for only 5 minutes. You want them firm going into the braise. They’ll finish cooking during the 30-minute simmer.
- Braise with the lid on. The covered pot traps moisture and gently steams the carrots while the flavors concentrate in the liquid.
Ingredients
Directions
Parboil carrots for 5 minutes, drain well.
Meanwhile, braise onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft.
Stir often and rapidly. Turn heat to low.
Combine hot water, spices and lime juice.
Slowly add the carrots and water to the onions.
Cover the pot and simmer for about 30 minutes or to desired tenderness.
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