Carrots, Curry and Coriander

Recipes, Vegetable & Side Dishes

Carrots, Curry and Coriander

Cooking Mode:

Steam

Equipment

  • Peeler
  • Paring Knife
  • Small Saucepan
  • Paper Towel
  • Small Jug
  • Thermometer

Ingredients

  • 1 Bunch of Dutch Carrots
  • 50ml Vegetable Oil
  • 5gm Mild Curry Powder
  • Salt
  • Chopped Coriander

METHOD

Place oil in a small saucepan and heat to 70 degrees remove from heat and add curry powder, set aside Put carrots in a shallow tray, season and steam at 100 degrees for 12mins
Pass oil through paper towel into a jug
Remove carrots from oven, dress with oil, season with a little more salt and mix through chopped coriander Plate up and serve

HINTS & TIPS

Make sure the temperature of the oil does not get any hotter than 70 degrees any hotter will burn the curry powder – For a little extra kick add some harissa paste to the oil
Leave a little of the tops on carrots it helps with presentation

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