Creamy Carrots and Red Bell Pepper Curry

Carrots and Bell peppers!!! Really!

That might sound a little off but believe me this combination of red bell peppers and carrots rocks. This curry does require a little cream but is worth every extra calorie. I tried it for the first time several years ago not knowing what to expect but since then have loved making it for friends and family. It is super quick and looks and tatses amazing. Lets get right to it.

RECIPE: Creamy Carrots and Bell Pepper Curry
(adapted from Ammas Kitchen)
Ingredients
16 Oz Carrots, peeled, washed and cut diagonally
4-5 garlic cloves, minced
1 tsp brown sugar
salt to taste
1 tsp white pepper powder
1 tsp Paprika powder
2  Red Bell peppers
1 Tbsp Olive oil
3/4 Cup Cream or half and half
Coriander leaves for Garnish

Method

1. Peel, wash and cut the carrots into thick diagonal piece. Set aside.
2. Cut the bell peppers in half and remove the seeds and veins. Spray oil on the skin side and roast/bake in the oven for 10-12 minutes till they are soft but not browning on the top. Let them cool a little.
3. In a skillet, heat Olive oil and add the garlic paste. Saute it for a minute.
4. Add the carrots, sugar and salt. Cook on hight heat and let the carrots brown and caramalize on the edges. The sugar we added helps hasten the process. Keep flipping it over every few minutes so they don't burn. This should take 7-10 minutes.
5. While the carrots are cooking, blend the cream with the cooked red bell peppers to a fine puree.
6. Add paprika powder and white pepper powder. Now add the Bell pepper, cream puree and let simmer for about 5 minutes. The curry will automatically thincken a little.
7. Garnish with fresh coriander leaves and swirl a tsp of cream on top. Serve hot with rice or roti.

Step-by-step process,

Peel, wash and cut the carrots into thick diagonal piece. Set aside.

Cut the bell peppers in half and remove the seeds and veins. Spray oil on the skin side and roast/bake in the oven for 10-12 minutes till they are soft but not browning on the top. Let them cool a little.

In a skillet, heat Olive oil and add the garlic paste. Saute it for a minute.
Add the carrots, sugarand salt. Cook on hight heat and let the carrots brown and caramalize on the edges. The sugar we added helps hasten the process. Keep flipping it over every few minutes so they don't burn. This should take 7-10 minutes.

While the carrots are cooking, blend the cream with the cooked red bell peppers to a little chunky puree.

Add paprika powder and white pepper powder. Now add the Bell pepper, cream puree and let simmer for about 5 minutes. The curry will automatically thincken a little.

Garnish with fresh coriander leaves and swirl a tsp of cream on top. Serve hot with rice or roti.

Hope you enjoy it :)