Molasses Carrot Curry Recipes

MOLASSES-BEEF CURRY

Steps:

• Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.

MOLASSES CARROT CURRY

Steps:

• In a saucepan over low heat, saute the onions in the vegetable oil until they are soft.
• Add the garlic and continue cooking until the garlic begins to get soft.
• Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar.
• Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken.
• Stir in the vinegar and season with salt and pepper.

CARROT CURRY

Steps:

• in a medium saucepan heat oil over medium heat.
• add shallots and chile, cook stirring for 2 minutes.
• add carrots, spices and curry leaves and cook another 3-4 minutes.
• add coconut milk and bring to a simmer.
• cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.

CARROT CURRY WITH SHALLOTS AND CHILES

Steps:

• In a heavy medium pan add the oil and set over medium heat.
• Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
• Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
• Add coconut milk and bring to simmer.
• Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.

CAST-IRON CARROTS WITH CURRY

Steps:

• Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.

CANDIED CARROTS WITH MOLASSES SAUCE

Steps:

• Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
• Melt butter in large skillet; stir in remaining ingredients.
• Heat, stirring constantly, to the boiling boil.
• Add carrots, stirring well to coat.
• Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.

MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.