Carrot stew with curry
Try it with spicy Kentucky chicken thigh!
Carrot stew doesn’t have to be boring! Spice it up with Indian spice mix! I didn’t cook the tender carrots all the way through – I left them pleasantly crisp. It’s a very simple dish, but the curry and the sautéed red onion add extra flavor. I wanted to make it vegan, so instead of cream I used Dr. Oetker Creme VEGA (a soy-based sour-cream alternative). If you use dairy, feel free to use heavy cream. On its own this stew is very tasty, but if you eat meat, definitely try it with spicy Kentucky chicken thigh!
What is curry?
Curry (pronounced “ko-ree”) is a genuine classic, but interestingly, what we call “curry” in Europe is actually a British invention, made to emulate the flavor world of Indian cuisine. In India there is no single “curry spice mix” – they have different masalas tailored for each dish.
The curry powder available in stores is usually yellowish, thanks to turmeric. Its flavor is spicy, mildly hot, aromatic, and warming. Its composition varies, but the classic version often includes:
- Turmeric – gives the characteristic yellow color, earthy and slightly bitter notes
- Coriander – fresh, citrusy, slightly sweet aroma
- Cumin – sweet, mildly spicy flavor
- Fenugreek – mildly bitter, nutty taste
- Cayenne pepper – adds a bit of heat
- Ginger – fresh, spicy aroma
There are milder (“mild curry”) and hotter (“hot curry”) versions as well.
Tip: for truly intense flavor, it’s worth briefly frying the curry powder in some fat so that the essential oils release.
Which carrots to use?
For this stew I find a tender carrot best. It doesn’t have to be brand new – though that works, too. Just avoid the very thick carrots – those are better suited for long-cooked soups. Choose thinner, smaller carrots – they require less steaming time
Carrot stew with curry
Ingredients
- 400 g carrots (choose tender, smaller pieces)
- 70 g red onion
- 1 tablespoon olive oil
- 1 tablespoon oat flour
- 2 teaspoons salt
- 1 teaspoon curry spice mix
- 200 ml water
- 70 g Dr. Oetker Creme VEGA (or cooking cream)
- ½ bunch fresh parsley
Instructions
- Finely chop the red onion.Wash the parsley thoroughly and finely chop it.Peel and slice the carrots.
- In a pot, pour in the olive oil and add the onion. Sauté until translucent. Add the carrots. Then add the salt and curry spice. Sauté briefly, stirring. Sprinkle the oat flour, mix it in, and lightly fry the flour. Then pour in the water. Bring to a boil, then reduce the heat by half, cover the pot, and cook until the carrots are tender-crisp.
- Add the parsley and stir in the vegan cream or cooking cream. Bring to a boil just briefly, and it’s ready.
The Kentucky Spicy Chicken Thigh
- I filleted the chicken thigh. The bony part went into a bone broth, and I discarded the skin, using only the meaty portion.
- I sprinkled the filleted meat with the spice mix and olive oil, massaged it well. Marinated for 1 hour in the fridge, then baked it in an oven-safe dish covered with aluminum foil.
Calories and macros
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