We're telling you - these Thai Yellow Curry Carrots will change your curry habits forever.
Welcome to the Cult-Jarred Table where we make a meal of a few good ingredients, and one very good jar.
It's officially the season for warm bowls with lots of spice and Our Thai Yellow Curry Carrots are made for this. We're not here to tell you how to make your dal but we do call this pumpkin version our sunshine dal… How could you not be happy when you see that colour!
We serve the roasted pumpkin wedges on top of the dal with a squeeze of lime and a huge forkful of these delicious, zingy, spicy carrots .
Our award winning Thai Yellow Curry Carrots work incredibly well with warmly spiced curries and an array of southeast asian recipes. It’s zingy, punchy and the perfect addition to the dining table! Try it with this warming autumn dal.
'Sunshine' Coconut Dal w Pumpkin + Thai Yellow Curry Ferment
Serves: 4
For the dal:
1kg Squash
1 tbsp olive oil
½ tsp cinnamon
400g dried split organic red lentils
2 Tbsp olive oil, coconut oil or ghee
1 tsp each of mustard seeds, cumin seed, coriander seed
1 tsp curry powder
1 tsp turmeric
1 tin of coconut milk
700ml vegetable stock or water
½ tsp salt
For the tempering:
2 tablespoons olive oil, coconut oil or ghee
½ brown onion, diced
1 thumb of ginger, peeled and grated
4 garlic cloves, slices thinly
1tsp garam masala
1 chilli sliced in half
handful of coriander, chopped
1 lime
+ @cultjar Thai Yellow Curry Carrots to serve
1. Preheat the oven to 200*C . Soak the red lentils in a large bowl of water.3. Rinse the lentils through a strainer, until the water is clear. Set aside.
4. Heat 2 tablespoons of oil in a large pot, add the mustard seeds, cumin seeds & coriander seeds. Stir the spices until you hear the mustard seeds pop! Then add in the curry powder & turmeric.
5. Next, the red lentils go in followed by the coconut milk, vegetable stock and salt. Raise the heat as the coconut milk melts and once you hit boiling, reduce the heat to a low simmer for about 15 minutes.
6. In a separate pan heat the remaining 2 tablespoons of oil, and add the onion, garlic, whole chilli & ginger. Sautée until translucent. Season with some salt, and add the garam masala.
7. Once your dal is ready, pour in the delicious spiced onions, the juice of 1 lime and the chopped coriander.
8. Serve the dal over hunky wedges of pumpkin, with or without rice, but definitely with a dollop of our Thai Yellow Curry Carrots!
