Name: Stir-Fried Carrots with Coconut
Prep time: 20 min
Total time: 20 min
Yield: Serves 3 to 4
Ingredients: 1 tablespoon olive or peanut oil; 1/2 teaspoon urad dal; 1/2 teaspoon brown mustard seeds; 2 dried hot red chiles, broken in half; 5 medium carrots (about 12 ounces), peeled and cut into 1/3-inch rounds (rounds halved, if large); 1 teaspoon peeled and finely grated fresh ginger (from a 1/2-inch piece); Kosher salt; 3 tablespoons finely grated fresh or thawed frozen coconut; 2 tablespoons coarsely chopped cilantro

Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.

Everything You Need to Know About Clover Lawns, the Eco-Friendly Landscaping Trend That Calls for Just 4 Mowings Per Year

Your Section-by-Section Guide to Storing Foods in the Fridge, From the Upper Shelves to the Crisper Drawers

30 Classic Fall Dessert Recipes Starring Apples, Pears, Pumpkins, and More

Stir-Fried Carrots with Coconut

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Stir-Fried Carrots with Coconut

Account

More