Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Missie Neville Crawford
Active Time
1 Hour 5 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6

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.

How to Make It

Step 1

Remove and discard tops from carrots; peel carrots. (If some are thick, cut in half lengthwise so all are roughly the same size.) Heat cumin seeds and 1 1/2 tablespoons of the oil in a high-sided 13- to 14-inch skillet over medium until cumin seeds begin to sizzle, about 3 minutes. Add carrots and salt; stir to coat carrots. Increase heat to medium-high; cook carrots, turning occasionally, until lightly browned in spots, 6 to 9 minutes. Stir in orange peel strips, orange juice, 2/3 cup of water, and ancho chile powder. Increase heat to high; bring to a boil. Reduce heat to medium; simmer, turning carrots occasionally, until they are tender-crisp when pierced with a paring knife, 15 to 18 minutes. Remove from heat; gently transfer carrots to a large plate, reserving liquid in skillet. 

Step 2

Return skillet to medium heat; continue to cook liquid, stirring often, until slightly reduced, about 3 minutes. Pour sauce through a fine mesh strainer into a small bowl; discard solids. Stir in desired amount of honey; set aside.

Step 3

Heat remaining 2 tablespoons oil in a separate large skillet over medium until shimmering. Add ginger, coriander, and, if desired, chile. Cook, stirring constantly, until fragrant and ginger is slightly softened, 1 minute. Return carrots to skillet. Cook, stirring often, until warmed through, 2 minutes. Remove skillet from heat. Add orange sauce; stir to coat carrots. Gently transfer carrots to a large serving platter; spoon orange sauce on top. Drizzle 4 tablespoons Coconut-Buttermilk Sauce evenly over carrots; sprinkle evenly with pistachios and mint. Serve with remaining Coconut-Buttermilk Sauce.