Curried carrots over white rice
Aromatic spices come together in this rich, creamy curry, served over a bed of white rice with cilantro and sesame seeds. Perfect for a cozy evening or a quick weeknight meal, it’s the ultimate go-to when you’re craving bold, vibrant flavors.
Ingredients
Calories:
1320
Protein:
24
g
- 2.0 cups white rice
- 4.5 cups water
- 1.0 tbsp. olive oil
- 1.0 red onion, chopped
- 3.0 garlic cloves, minced
- 4.0 medium carrots, peeled and sliced
- 3.0 tbsp. curry powder
- 2.0 tbsp. tomato puree
- 1.0 tbsp. ground cumin
- .5 tbsp. cornstarch
- 1.0 cups cold water
- 1.0 salt, to taste
- .5 cups cilantro, chopped
- sesame seeds, for garnish
Preparation
- Cook the rice: Bring 4 ½ cups of water to a boil. Add the rice, reduce the heat to a simmer, and cook until the water is fully absorbed. Set the rice aside.
- Sauté: Heat the oil in a pan. Sauté the onion and garlic, then add the sliced carrots. Stirring constantly, add the curry powder, tomato puree, and cumin.
- Add the cornstarch: In a separate bowl, dissolve the cornstarch in the water and pour it into the pan. Cook, stirring frequently, until the mixture thickens slightly. Add salt to taste.
- Serve: Add the curried carrots to a bed of rice. Sprinkle with chopped cilantro and sesame seeds.
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