Coconut-Ginger Carrots With Cashews

This colorful vegetable curry is a riff on the carrot curry learned at Best Food Restaurant in Colombo, Sri Lanka. It uses the Chinese technique of roll cutting to give the pieces more dimension, making the dish more substantial and satisfying to eat. Served as a side or a light vegetarian main with basmati rice alongside.

By 177milkstreet

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1.5 pounds medium carrots
• 2 tablespoons coconut oil or neutral oil
• 0.5 piece small red onion
• 0.5 piece jalapeño or serrano chili
• 2 teaspoons brown or yellow mustard seeds
• 1 tablespoon minced fresh ginger
• 3 pieces medium garlic cloves
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 14 ounces coconut milk
• 1.5 pounds medium carrots
• 2 tablespoons lime juice
• 0 Kosher salt
• 0 ground black pepper
• 0 to taste roughly chopped roasted cashews
• 0.5 piece small red onion
• 0.5 piece jalapeño or serrano chili
• 0 to serve lime wedges

Instructions

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.
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.
3. 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.
4. 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.