Tender, sweet carrots with delicious garlic cloves and a hint of exotic spice, this is another Indian dish that goes well as a side dish with food from almost anywhere. Add a few dried chiles, left whole, if you like, or hot red pepper flakes to taste. Other vegetables you can prepare this way: parsnips.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Combine all the ingredients except the coconut in a medium saucepan with about 1/2 cup water. Cover and bring to a boil, then adjust the heat so the mixture simmers steadily. Cook, checking occasionally and adding water 1/4 cup at a time if the mixture dries out, until the carrots are tender, about 20 minutes.
Step 2
Uncover and continue to cook until the water has evaporated and the carrots are nicely glazed, another 5 minutes or so. If you like, toast the coconut in a small dry skillet over medium heat, shaking the pan frequently until it colors slightly. Garnish the carrots with the coconut and serve hot.
