Peanuts & Carrots

February 27, 2011
2 Ratings
  • Serves 4
Author Notes

I love to mix and grind my own spices. This recipe uses my own version of a curry powder from Trinidad. Use these carrots as a side for a Caribbean rice dish, as a new topping for tacos, or eat it over a bit of plain rice. You can increase the amount of curry powder for even more flavor, though be careful as it packs a spicy punch. The curry powder recipe below yields about 3/4 cup powder. —beyondcelery

What You'll Need
  • Trinidad Curry Powder
  • 2 tablespoons whole cumin seeds
  • 1 tablespoon whole coriander seeds
  • 1/2 tablespoon whole cloves
  • 1/2 tablespoon poppy seeds
  • 1/2 tablespoon mustard seeds
  • 2 teaspoons whole allspice
  • 1/2 tablespoon fenugreek seeds
  • 1/2 tablespoon black peppercorns
  • 1 tablespoon ground cayenne pepper
  • 1/2 tablespoon ground anise
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground ginger
  • Peanuts & Carrots
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1/4 teaspoon black cumin seeds (kala jeera)
  • 2 carrots, skinned and sliced into coins
  • 1/8 teaspoon ground chipotle
  • 1/4 teaspoon salt
  • 1/4 cup peanuts, roasted and lightly salted
  • 1/2 - 1 teaspoons Trinidad curry powder
  • 1/2 bulb roasted garlic
  1. Trinidad Curry Powder
  2. Roast whole cumin and coriander in a dry saute pan over medium-low heat until fragrant, just 2-3 minutes. Cool a few minutes to the side.
  3. Put all the whole spices in a spice grinder, including roasted cumin and coriander. (You can use a coffee grinder if you've cleaned it very well and also ground some uncooked white long grain rice through it to absorb the coffee flavors.) Grind until a powder.
  4. Add cayenne, anise, turmeric, and ginger, then grind very briefly, just to mix. Store in an airtight container for up to 1 year. Past a year, the curry powder will lose much of its perk and zing.
  1. Peanuts & Carrots
  2. Roast bulb of garlic. Cut the top off its papery wrapper. Place bulb cut top up in an oven-proof baking dish. Drizzle about 2 teaspoons olive oil over bulb. Bake in preheated oven at 350F for 20-30 minutes, or until bulb is soft when touched with a fork. Allow to cool before breaking into the bulb. When cool enough to touch, separate cloves from bulb and carefully press out roasted garlic from half the cloves. Chop or break into small pieces and reserve.
  3. Heat olive oil in a small skillet. Add onions and cook until translucent.
  4. Add black cumin seeds to oil on the side and cook for 15-30 seconds. Then add chipotle, salt, and carrots, mixing everything well with onions. Cover and cook about 10 minutes or until carrots are just soft.
  5. Uncover and add peanuts and curry powder. Cook on high heat while watching and tossing, until carrots begin to brown and onions to caramelize.
  6. Add chopped roasted garlic, mix well, and serve hot as a side dish or topping for rice.
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  • beyondcelery
  • TasteFood
  • Midge

5 Reviews

beyondcelery March 4, 2011
I don't see a way to edit this on the recipe. To be more specific, by "black cumin" I mean kala jeera. I hope that helps anyone who was wondering!
TasteFood February 27, 2011
This sounds fantastic!
beyondcelery February 27, 2011
I hope you like it! It's really worth the effort of making the curry powder from scratch. You'll have it to use in all sorts of other dishes for months, too.
TasteFood February 27, 2011
The curry powder makes this recipe - as do the garlic, chipotle, and peanuts:) - I'll be sure to make it!
Midge February 27, 2011
Sounds really good!