Carrots, as well as other vegetables, also contain numerous nutrients and vital substances. In addition, they are rich in fiber. However, carrots are particularly well known for their phytochemicals, such as e.g. the beta-carotene, which is as abundant in no other food as in the carrot. And beta-carotene is one of those ingredients that can significantly contribute to the carbohydrate effect of carrots.
Ingredients for 2 servings
For the vegetables
- 500 g carrots - coarsely grate (alternatively cut into thin strips)
- 1 onion - finely dice
- 2 garlic cloves - finely dice
Liquid ingredients and spices
- 150 ml coconut milk
- 2 teaspoons ghee
- 1 tsp curry leaves
- 1 teaspoon roasted curry powder
- 1 tsp turmeric
- 1/2 tsp mustard seeds
- crystal salt
Heat the ghee in a pan and roast the mustard seeds in it. As soon as they start to jump, add garlic and onions and sauté in moderate heat.
Add the carrots and curry leaves and sauté, stirring constantly.
Deglaze with coconut milk, bring to a boil and season to taste with curry powder, turmeric and crystal salt. Simmer for 10 minutes and cook until firm. Serve warm.
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