Chef Cheetie Kumar of Garland restaurant in Raleigh, NC blends Southern and Indian ingredients and cooking techniques to create a menu that’s purely her own. In this recipe, a tangy coconut-buttermilk sauce rounds out the sweetness in the carrots and adds some needed richness. If you want to simplify this dish, the carrots are just as good served with plain Greek yogurt with a little salt and olive oil stirred in.
Gingery Carrots with Pistachios and Coconut-Buttermilk Sauce
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.