Shirataki Carrot Curry Croquettes Recipes

SHIRATAKI-CARROT CURRY CROQUETTES

Steps:

• Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.
• Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl.
• Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.
• Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.

EASY CARROT CURRY

Steps:

• Peel the onion, ginger and garlic and chop them up as finely as possible.
• Add oil to a large frying pan and set on stove on medium heat.
• Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
• Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
• When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
• Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
• Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.