Spicy Carrot Curry & Creamy spinach

Vegan carrot curry with chunks of spicy carrots and creamy garlicky spinach, served with rice.

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Hello HTS Community

In the spirit of India’s 75 years of Independence, we are making a tricolor, vegetarian dish, to celebrate local vegetables in a slightly modern way.

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On the menu today is a creamy and spicy carrot curry, tempered with mustard and curry leaves. This curry gets a mellow sweetness from coconut milk. The carrots are cooked separately with spices to reinforce the flavour, and later added to the curry base. This forms the Saffron of the Indian Tricolor, representing strength and courage.

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Because its a curry, it has to have some rice to enjoy the flavour. I have used basmati rice in the recipe, which also forms the white band of the Tricolor, indicating peace and truth.

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The green color comes from spinach, which is cooked in a silky smooth white sauce with onion and garlic. A perfect side dish, that goes very well with curries and roasted vegetables or meat. It also takes only about 10 minutes to make it. Creamy spinach represents the bottom green band in the Tricolor that shows fertility, faith and growth.

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Since India is known as the land of curries across the world, let’s make this amazing spicy carrot curry with creamy spinach and celebrate our Independence day in full spirit. Along with this, I would highly recommend two other Indian dishes, Crispy Corn Pakode and Kheer– Rice and Milk Pudding.

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Ingredients for Carrot curry:

• Carrots- 4, medium sized, cut in rounds
• Black pepper powder- 1/4 teaspoon
• Red chilli powder- 1/4 + 1/2 teaspoon teaspoon
• Salt- to taste
• Oil- 1 + 2 + 1 teaspoon
• Cumin seeds- 1 teaspoon
• Onion- 1 large, roughly chopped
• Garlic- 4 cloves, roughly chopped
• Ginger- 2 inches, roughly chopped
• Cashew- 5-6
• Tomatoes- 2, roughly chopped
• Turmeric powder- 1/4 teaspoon
• Coriander powder- 1 teaspoon
• Mustard seeds- 1/2 teaspoon
• Curry leaves- 5
• Coconut milk- 1/4 cup
• Garam masala- 1/2 teaspoon

Ingredients for Creamy Spinach:

• Butter- 2 teaspoon
• Onion- 1 small, finely chopped
• Garlic- 3 cloves, finely chopped
• All purpose flour- 1 teaspoon
• Milk- 1/2 cup
• Black pepper powder- 1/4 teaspoon
• Nutmeg powder- 1/8 teaspoon
• Salt- to taste
• Spinach- 100g

Steps to make Carrot Curry:

• Heat a pan and add 1 teaspoon oil with a pinch of cumin seeds and all the carrots that we have chopped. Make sure the pan is hot.

• Stir the carrots well and add salt, black pepper, red chilli powder. Mix and cover the pan with a lid for about 2 minutes on medium heat, until the carrots are halfway cooked. Remove carrots from the pan and keep aside.

• To make the curry base, in the same pan, add 2 teaspoon of oil, let it heat and then add cumin seeds and roughly chopped onions. Cook these for about a minute before adding garlic, ginger and cashews.

• After 2 minutes add salt, turmeric powder, red chilli powder and coriander powder, stir and then add chopped tomatoes to the pan. Cover with a lid and let this cook on medium heat for about 3 minutes until tomatoes are cooked and mushy. At this point if the pan becomes dry and looks like things might start to burn, add some water.

• Add 1/3^rd of our cooked carrots to this mixture, turn off the flame and keep it aside to cool down.

• Once at room temperature, make a fine paste of the curry base in a mixer jar. Use a teaspoon or two of water if required.

• To assemble the curry, heat 1 teaspoon of oil in a pan and add mustard seeds to it. Once they start to pop, add curry leaves. To this pour curry base and cook for a minute. Add the carrots that we cooked initially, stir well and let cook for another minute. Adjust salt and add coconut milk, stir and let cook for another minute. Sprinkle garam masala, your carrot curry is ready, serve with fresh coriander leaves garnish.

Steps to make Creamy Spinach:

• Heat a pan and add butter. Once it melts, add finely chopped onions and garlic and cook for a minute.

• Once the onions turn translucent, add flour and stir well. The texture sound look like wet sand. To this slowly pour milk and keep stirring continuously to avoid any lumps.

• Season the sauce with salt, pepper and nutmeg powder as it thickens. Gradually incorporate cleaned and roughly chopped spinach to the pan. Cover the pan with a lid for a minute, so that the spinach becomes wilted.

• Stir and mix as it gets creamy. Turn off the flame and keep aside.

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