CARROT CURRY WITH CEYLON CINNAMON

MEDIA GALLERY
carrot curry with cinnamon

This is an unusual carrot curry. Just a dash of Ceylon Cinnamon powder, carrots, onions,and a few spices. Perfect for when you want something with gravy to eat with rice. The creamy coconut milk based curry sauce is a delight as is the savory taste profile made possible with Ceylon Cinnamon.

Prep Time : 15 minutes
Cook Time : 35 minutes
Serves : 2-3 people

INGREDIENTS

12 oz. Carrots
1 onion chopped
1 small green chili finely chopped
1 tsp fenugreek seeds
8 Curry leaves finely chopped (if available)
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp Ceylon cinnamon powder
1 tsp salt
4 oz. coconut milk
1 tbls. coconut oil (or vegetable oil)
8 oz. water

DIRECTIONS

Wash, dry and peel the skin off the carrots and cut them to medallion size pieces about 1/16 of an inch thick
Add a 1 tablespoon of coconut oil onto cooking pan and let it heat up. Add onion, green chillies, salt, turmeric, Ceylon cinnamon powder , fenugreek seeds, cumin powder, curry leaves (optional) and stir fry for 3 minutes.
Add the water and cook for 25 minutes with the lid closed
Add coconut milk and simmer for 10 minutes on low heat. You add the coconut milk last because adding it while the carrots cook makes it lose its creamy taste.

ABOUT CARROTS

Raw carrots have 428% DV of Vitamin A, the stuff that is good for your eyesight when raw. Cooking it bring it down to 32% DV which is still not bad. It also has 13% DV of Vitamin C and 21% DV Vitamin K, 9% DV of Vitamin B9 and few other things that are good for you according to Self Nutrition Data. The funny thing is this all disappears when carrots are cooked if you look at this data. So an cooked carrots are acceptable on the occasion you need to enjoy cooked cooked carrots, but on the whole it is better to enjoy carrots raw.

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. Its not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.