Tuesday, June 12, 2012

Carrots with Wilted Spinach in a Peanut-Coconut Sauce

I liked this recipe quite a bit more than I expected given I mostly chose it as a way to use up some carrots. The carrots didn't seem to have much flavour in the dish, but the peanut and coconut worked wonderfully together. It does generate quite a bit of sauce (I might cut back the water a bit next time), but the sauce is lovely with the coconut and a slight yellow hue from the turmeric. The heat from the chiles was just the right amount and not overly aggressive.

One year ago: Tagliatelle with Prosciutto and Orange
Two years ago: Fajita Steak Quesadillas

Carrots with Wilted Spinach in a Peanut-Coconut Sauce (from 660 Curries)

1/4 cup peanuts
2 tbsp sesame seeds
2 tbsp shredded dried unsweetened coconut
3 dried red Thai or cayenne chiles
2 garlic cloves
2 tbsp canola oil
1/4 tsp ground turmeric
450g carrots, peeled and thinly sliced crosswise
1 tsp coarse salt
1 tsp sugar
113g spinach, coarsely chopped

1. Combine peanuts, sesame seeds, coconut, chiles, and garlic in food processor and pulse to form a coarse blend.
2. Heat oil in a medium skillet over medium heat. Add peanut mixture and fry until honey-brown and fragrant, 1 - 2 minutes.
3. Sprinkle turmeric on and stir in.
4. Add carrots, salt, sugar, and 1 cup water. Heat to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally until tender, 12 - 14 minutes.
5. Stir in spinach until wilted. Remove from heat and serve.

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