A sparkling, summery Curried Indian Carrot Salad with cherry tomatoes and a tempering of curry leaves, mustard seeds and turmeric. Vegan, gluten-free, soy-free and nut-free with just 36 calories per serving.
This Curried Carrots Salad with Cherry Tomatoes is summer on a plate. It is bright, fresh and healthy, with bold flavors that grab your tastebuds and make them do a happy dance.
The salad itself is made in an Indian style, with a tempering of curry leaves, black mustard seeds, red pepper flakes and turmeric. On top of it all goes a spritz of fresh lemon juice. The flavors balance out perfectly with the sweetness of the carrots and tomatoes, the spice of red pepper flakes, and the tang of the lime.
There is some cooking in this recipe, mainly to make the carrots tender and tantalizing and to also for the tempering, of course. But the cooking’s done in under 10 minutes, so you’re not spending a ton of time over the hot stove.
- Cherry tomatoes
- Coconut oil
- Black mustard seeds
- Asafetida (optional)
- Curry leaves
- Red pepper flakes
- Lemon juice
- Heat the oil in a skillet and add the mustard seeds and asafetida, if using. Once the mustard crackles and sputters, add the curry leaves and stir-fry for a minute. Then lower the heat to the lowest setting and add the turmeric and red pepper flakes. (Whenever you do an Indian tempering, it’s a good idea to have your vent fan on).
- Quickly stir in the turmeric and red pepper and add in the carrots with salt to taste. Mix well and cover the skillet with a lid.
- Cook five minutes or until the carrots are tender enough to your taste. Turn off the heat and stir in the cherry tomatoes. Check if you need more salt and add if necessary.
- Spritz on the lemon juice and mix well. Garnish with cilantro, and serve.
Calories: 36kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7108IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 1mg