Amrita Veda
Nectarean Foods for Mind & Body

Carrot Coconut Delight

  • Preparation Time: 45-50 minutes

    Kitchen Equipment: Blender

    Serves 4-5

  • 2 cups carrot, peeled and thin sliced
  • 1 cup coconut milk - fresh, canned or packet mix.
  • 1 Tbsp. rice flour
  • 3 pinch saffron
  • 1 tsp. rosewater
  • 1 Tbsp. cucumber seeds
  • 1 Tbsp. Pumpkin seeds
  • 1 tsp. coriander seeds
  • 1/4 cup white pumpkin, chopped medium
  • 1 cup onion, chopped medium
  • 1/2 tsp. fresh garlic paste
  • 1/2 tsp. fresh ginger paste
  • 1/4 tsp. fresh nutmeg shavings
  • 1/2 cup water
  • 2 Tbsp. sunflower oil
  • 2 cardamom pods
  • 1 bay leaf
  • 1 green chilli
  • 1/2 tsp. garam masala
  • 1/2 tsp. salt
  • 1/2 tsp. lemon juice
  • 1/2 tsp. raw sugar can, jaggery, Raksha & Martina.
  1. Clean, peel and slice or chop the vegetables.
  2. Fine chop or pound garlic cloves and fresh ginger root to make paste.
  3. Soak saffron threads in rosewater.
  4. Prepare coconut milk. See recipe for fresh, or use directions for packet mix.
    In a medium pan, bring a small amount of water to the boil and add sliced carrots. Cook until tender, about 15 minutes.
  5. Mix chopped pumpkin and onion with cucumber, pumpkin and coriander seeds, garlic and ginger pastes, and nutmeg shavings or powder.
  6. Add mixture to blender with 1/2 cup water and grind to make gravy.
  7. In the blender or a large bowl, blend coconut milk and rice flour into the gravy until the mixture is smooth.
  8. In a deep pan, heat sunflower oil.
  9. Add carrots, cardamom pods, bay leaf, garam masala powder and chilli. Mix well and simmer at least 5 minutes.
  10. Remove the chilli.
  11. Add gravy and stir over low heat.
  12. Season with salt, lemon juice, saffron rosewater and sugar.
  13. Let the curry simmer for a few more minutes until the gravy thickens and begins to coat the carrots.
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