Reviews

Add Rating & Review

Back to Stir-Fried Carrots with Coconut

All Reviews for Stir-Fried Carrots with Coconut

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Stir-Fried Carrots with Coconut

                              Credit: 
                              Jake Stangel

Recipe Summary

prep: 20 mins

total: 20 mins

Yield: Serves 3 to 4

Ingredients

Ingredient Checklist

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

Gallery

Stir-Fried Carrots with Coconut

                              Credit: 
                              Jake Stangel

Recipe Summary

prep: 20 mins

total: 20 mins

Yield: Serves 3 to 4

Stir-Fried Carrots with Coconut

                              Credit: 
                              Jake Stangel

Stir-Fried Carrots with Coconut

                              Credit: 
                              Jake Stangel

Stir-Fried Carrots with Coconut

Recipe Summary

prep: 20 mins

total: 20 mins

Yield: Serves 3 to 4

Recipe Summary

prep: 20 mins

total: 20 mins

Yield: Serves 3 to 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Yield: Serves 3 to 4

Serves 3 to 4

Ingredients

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

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Stir-Fried Carrots with Coconut

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Stir-Fried Carrots with Coconut

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest