About the Recipe
This Indian inspired dish was created by a Spanish chef and blends the subtly of flavors from cooking in Spain with the spiciness of cooking in India. Warm and refreshing at the same time.
Ingredients
10 star anise pods
8 cardamom pods
2 cinnamon sticks
1 1/2 tbsp garam masala
2 pounds plum tomatoes, halved lengthwise
2 tbsp canola oil
6 shallots, minced (about 3/4 cup)
4 cups pure carrot juice
1/4 cup fresh lime juice
Pinch of saffron threads
1 1/3 cup unsweetened coconut milk
Kosher Salt
8 large carrots, peeled and cut into 2 to 3 inch chunks.
Garnish
Coconut milk
Cilantro leaves
Fresh lime juice and zest
Preparation
For the Curry Sauce:
Put star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring until just fragrant, about 30 seconds. Move to a plate and set aside.
Grate the cut sides of the tomatoes into a bowl, discard the skins.
Heat the oil in a medium saucepan, add the shallots and cook until golden brown.
Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice; bring to a simmer and cook on low for about 30 minutes.
Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes.
Remove from heat and pick out the whole spices.
With an immersion blender, blend the sauce until smooth (or use a regular blender, being careful of the hot steam). Pour into a smaller saucepan and season with salt.
Finishing the Dish:
Add the carrots to the curry sauce and bring to a simmer.
Cover and cook over medium heat, stirring occasionally until carrots are tender, 35 minutes.
Spoon curry into bowls and drizzle each serving with coconut milk.
Garnish and serve with rice.