Thursday, May 20, 2010
When I returned home after that semester, I was quite bummed that the indian food was nothing compared to what was in England. My aunt gave me a vegetarian indian cookbook for my birthday that year. Whenever I get a hankering for yummy, aromatic indian food, I grab this book off the shelf. There are a few dishes I've made repeatedly, and this is my version of one of them.
1.5 tbsp coconut oil
1 tbsp cumin seeds
2 tsp red pepper flakes
1 tbsp ginger
1.5 tbsp curry powder or fresh leaves
1 lb carrots, peeled into ribbons
1/2 lemon, juice
Heat the coconut oil over medium heat. Mix in the cumin seeds, red pepper, and ginger. Cook for a few minutes, making sure the spices aren't sticking to the pan. Mix in the carrot ribbons. Stir every so often, and add a few drops of water if the carrots get dry. Cook for 5 to 8 minutes, removed from heat, and stir in the lemon juice.
Great as a side dish with lentils (dal) or curried chickpeas, spicy cauliflower, and brown rice.