Name: Carrot Curry
Yield: 4 servings
Ingredients: 10 star anise pods; 8 cardamom pods; 2 cinnamon sticks; 1 1/2 tablespoons garam masala; 2 pounds plum tomatoes, halved lengthwise; 2 tablespoons canola oil; 6 shallots, minced (about 3/4 cup); 4 cups pure carrot juice; 1/4 cup fresh lime juice; Pinch of saffron threads; 1 1/3 cups unsweetened coconut milk; Kosher salt; 8 large carrots, peeled and cut into 2- to 3-inch chunks; Garnish: Coconut milk, cilantro leaves, fresh lime juice and zest, rice

A soup pot with large planks of carrot floating in a dark orange curry drizzled with coconut milk with a pile of...

Photo by Peter Frank Edwards

I’ve met some great Indian chefs over the years, people like Sanjeev Kapoor and KN Vinod, who have guided me into the complex world of spices, a world where, honestly, I sometimes feel lost. This curry is a result of such a journey, with big spices like star anise and garam masala that were unknown to me for the first half of my life. You’ll be shocked by how well they play against the sweet meatiness of the carrots. (And how well it pairs with other vegetables like pumpkin, squash, and cauliflower.)

Recipe notes

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