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Carrot Curry Tzimmes



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Amarante




 
 
    
 

Post Tue, Nov 30 2021, 3:08 pm
This makes a great veggie main dish if you like Indian flavors. I have been happily eating the leftovers.

I guess it is technically a trimmed since it has carrots and sweet potatoes cooked for a long time but it more close resembles a veggie curry - or I guess most accurately it is an Indian-Ashkenazi fusion dish. Mango chutney which is a sweet sauce is a very traditional condiment for Indian food so the addition of the raisins and apricots isn't weird.



CARROT CURRY TZIMMES

Excerpt From: Faith Kramer - 52 Shabbats

Serves 4 to 6

This recipe combines a spiced carrot dish from India’s Bene Israel community with an Ashkenazi tzimmes (fruit and vegetable stew). How spicy your tzimmes is depends on how much cayenne pepper you use and how much heat your garam masala packs. This makes a wonderful vegan main course or it can be used as a side dish with Shawarma Chicken (page 110) or Yemeni Grilled Chicken (page 141). I like to serve purchased hot or spicy lime pickle and/or mango chutney on the side. Both Indian condiments are available in some supermarkets, specialty stores, and Indian and other international grocers.

2 tablespoons vegetable oil
1 teaspoon brown, black, or yellow mustard seeds
1 teaspoon cumin seeds
2 teaspoons garam masala or curry powder
1 teaspoon ground cardamom
⅛ teaspoon ground cloves
¼ teaspoon cayenne pepper
2 cups chopped onions
1 teaspoon finely chopped garlic
½ teaspoon salt, divided
½ teaspoon ground black pepper
1 pound carrots, cut into ½-inch rounds
1 pound sweet potatoes, peeled and cut into ½-inch chunks
1 cup dried apricots
½ cup raisins
2 cups Vegetable Broth (page 197) or purchased
1 large ripe banana, mashed
1 (15-ounce) can chickpeas, drained and rinsed
½ cup chopped fresh cilantro or flat-leaf parsley, divided
½ cup plain dairy or non-dairy yogurt Silan (see page 25) optional
Coconut-Cilantro Chutney (page 120), optional

In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the mustard and cumin seeds and sauté until sizzling, about 1 minute. Stir in the garam masala, cardamom, cloves, and cayenne and sauté for 1 minute. Add the onions and sauté until softened, 5 to 7 minutes.

Add the garlic and sauté until golden, 1 to 2 minutes. Add ¼ teaspoon of salt, black pepper, and carrots and sauté for 10 minutes. Add the sweet potatoes, apricots, and raisins and stir until covered in oil and seasonings.

Add the broth and banana and bring to a simmer. Add the chickpeas and return to a simmer. Cover, lower the heat to medium-low, and simmer, stirring occasionally, until the carrots and sweet potatoes are tender but not falling apart, 30 to 40 minutes.

Remove the cover and simmer uncovered (raising the heat if necessary), until the liquid is mostly evaporated and syrupy, about 10 minutes. Taste and stir in the remaining ¼ teaspoon salt and ¼ cup of cilantro.

To serve, ladle the stew into bowls and top each with a dollop of yogurt and a sprinkling of the remaining ¼ cup of cilantro. Drizzle with silan (if using) and top with the Coconut-Cilantro Chutney (if using).

MAKE IT IN ADVANCE: Tzimmes can be made up to 3 days in advance and refrigerated in an airtight container.
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