Saturday, June 26, 2010

Exotic Carrot-Coconut Dry Curry

This is the recipe submitted for contest for May featuring carrot, and although I had no expectations for any prize, I did get my name mentioned- hey- Fame at Last! :-) short of words today, so let the pictures speak for me. (story of my life!)

one more:

One more thing- if you are not a big fan of pineapple in food, skip it. It was my husband's big idea- he has it on pizza as well, I mean, HIS half of pizza :

Serves 4


  • 1 4 oz firm tofu
  • 5 medium cooked carrots
  • ½ cup chopped fresh or canned pineapple, drained
  • 1/4 cup vegetable oil
  • 1 cup fresh coconut flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon paprika
  • ¼ teaspoon chili powder
  • 1 teaspoon salt
  • 6-7 curry leaves


  1. Drain and remove excess moisture from the tofu by gently pressing with a clean cloth or paper towel. Chop the tofu into ½ inch cubes. Set aside.
  2. Slice the cooked carrot into ½ inch pieces. Set aside.
  3. Heat the vegetable oil in a nonstick pan and stir fry the tofu until golden-brown and crisp.
  4. Add the curry leaves and carrot pieces to the fried tofu and fry for another minute on medium heat. Remove from heat.
  5. In a separate pan, dry roast the cumin seeds, the black sesame seeds and the coconut flakes, each separately.
  6. Using a mortar and pestle, or grinder, coarsely grind the cumin seeds.
  7. Add the coconut flakes, cumin and sesame seeds to the tofu and carrot mix.
  8. Add paprika, chili powder and salt and cook the whole mixture for 2 minutes on low heat so all the flavors incorporate well, stirring occasionally.
  9. Remove from heat and let slightly cool. Add the pineapple chunks and mix well.
  10. Optional: Garnish with coconut shavings and carrot.
Related Posts with Thumbnails