A hearty carrot curry made from pureeing carrots with raisins, coconut milk, and curry powder then cooking your favorite greens until tender.
Measure in the curry powder followed by the carrots and golden raisins. Add the vegetable broth and coconut milk to the pot. Bring to a boil, reduce to a simmer, cover and cook until carrots are tender, 10 minutes.
by Erin Alderson
Tips & Tricks:I am not the biggest fan of wilted vegetables and so I leave the kale slightly undercooked in this curry. It provides texture and bulk, without being too chewy. Of course, you can always cook the kale as much or as little as you like.
I highly recommend testing a few different curry powders to find one you like best. Depending on the region, curry powders range is flavor and heat. It’s best to test before you dive into a recipe!
Can't find paneer? You can make it at home!
Nutrition: see the information (includes quinoa).