Coconut-Milk-Braised Carrots With Coconut Dukkah

Name: Coconut-Milk-Braised Carrots With Coconut Dukkah
Yield: 4 servings
Ingredients: 3 Tbsp. virgin coconut oil or vegetable oil; 1½ lb. large carrots (about 6), scrubbed, sliced on a deep diagonal into 5"-long pieces; 1 lemongrass stalk, tough outer layers removed, trimmed, finely chopped; 4 garlic cloves, finely chopped; 1 small red chile, finely chopped, or ½ tsp. crushed red pepper flakes; 1 1" piece ginger, peeled, finely chopped; 1 13.5-oz. can unsweetened coconut milk; 2 tsp. fish sauce (optional); Kosher salt; ⅓ cup unsweetened coconut flakes; 1 tsp. coriander seeds; 1 tsp. toasted sesame seeds; ½ cup mint leaves, torn if large

By Andy Baraghani

February 9, 2021

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Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio

“This is something I do often: Take a spice and turn it into a dry, savory sprinkle,” says Andy Baraghani. “For this nut-free riff on Egyptian dukkah, I toast coriander seeds (the ones from Burlap & Barrel are especially fresh tasting) and sesame seeds, then crush them in a mortar and pestle with shredded coconut flakes and dried chiles. This lends heat, sweetness, and crunch to these tender coconut-braised carrots. And it lasts for a few days, so I dust it on everything: soups, stir-fries, oats.” Look for big, meaty carrots, which char nicely and won’t fall apart as they slowly braise in the spicy coconut milk mixture.

Recipe notes

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