Name: Indian-Style Stir-Fried Spiced Carrots

Ingredients:

• 1 tablespoon oil (preferably coconut oil but any vegetable oil is okay)
• 1/2 teaspoon ground mustard (1 teaspoon whole yellow mustard seeds)
• 1 tablespoon curry powder (10 curry leaves)
• 1 small red onion sliced (about 1/2 cup)
• 1 can diced mild green chilies (2 small green chilies silt lengthwise)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 cups carrots, peeled, split lengthwise, and cut on a bias into 1/4-inch slices
• kosher salt
• 2 tablespoons water
• 2 tablespoons grated coconut

Instructions:

• Heat oil over medium-high heat until shimmering in a heavy bottomed lidded saucepan.
• Reduce heat to medium, add mustard seeds and curry leaves.
• Stand back and stir as they splutter and release their fragrance, about 1 minute.
• Add the onions and chilies and stir fry until onions are softened but not brown, about 2 minutes.
• In quick succession add turmeric and chili powder and let them color the oil, stirring vigorously so as not to burn the spices, about 30 seconds.
• Add the carrots and salt and stir until combined into the oil and onion paste.
• Add water and close with lid.
• Cook, stirring occasionally, until carrots are tender and water has evaporated, about 10 minutes.
• Garnish with coconut and serve warm as a side dish or cool as a salad.

Comments: 12/18/2017 - Substitutes: 1/2 teaspoon ground mustard for the mustard seeds, 1 tablespoon curry powder for the curry leaves, and yellow onion for the red onion. I omitted the green chillies and used 4 tablespoons of water. Four carrots made 2 cups. We liked the result.
3/22/2020 - I used the same substitutions as in 2017, but substituted a can of diced mild green chilis for the fresh green chilis. I also used a small yellow onion in place of the red onion and omitted the salt. I updated the recipe with my actual herbs, but kept the original ingredients in parenthesis. Gail liked the flavor, but it caused her stomach discomfort at night.
8/23/2025 - I followed the recipe, but didn’t halve the carrots and forgot the coconut. It tasted spicer than I wanted.
1/28/2026 - I used two carrots, 1/2 teaspoon of mustard seeds, 2 teaspoons of curry powder, a bit of sliced red onion, 1/2 teaspoon turmeric powder, and 2 tablespoons of water. I forgot the coconut again! But I topped the leftovers the next day with a little coconut after they were reheated.

Source: http://www.seriouseats.com/2013/01/beyond-curry-mildly-spiced-carrot-stir-fry.html

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