Chef José Andrés, shares his spring-forward Carrot Curry recipe from his Vegetables Unleashed Cookbook.
Ingredients
- 10 star anise pods
- 8 cardamom pods
- 2 cinnamon sticks
- 1½ tablespoons garam masala
- 2 pounds plum tomatoes, halved lengthwise
- 2 tablespoons canola oil
- 6 shallots, minced (about ¾ cup)
- 4 cups pure carrot juice
- ¼ cup fresh lime juice
- Pinch of saffron threads
- 1⅓ cups unsweetened coconut milk
- Kosher salt
- 8 large carrots, peeled and cut into 2- to 3-inch chunks
- Coconut milk
- Cilantro leaves
- Fresh lime juice and zest
- Rice
About this recipe
Recipe share from Chef José Andrés:
Vegetables Unleashed
A Cookbook by José Andrés and Matt Goulding
Copyright 2019 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
From the book:
A Spanish chef is as lost in India as an Indian chef is lost in Spain. The former isn’t prepared for the spice and the intensity, the latter isn’t ready for the subtlety. Luckily I’ve met some great Indian chefs over the years, people like Sanjeev Kapoor and KN Vinod, who have guided me into the complex world of spices, a world where, honestly, I sometimes feel lost. This curry is a result of such a journey, with big spices like star anise and garam masala that were unknown to me for the first half of my life. You’ll be shocked by how well they play against the sweet meatiness of the carrots. (And how well it pairs with other vegetables like pumpkin squash, and cauliflower.)
—Chef José Andrés
Instructions
Put the star anise, cardamom, cinnamon sticks and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins.
Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes.
Stir in the tomato purée and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices.
With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
Add the carrot chunks to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish with cilantro leaves, lime zest and lime juice. Serve with rice.
