Carrots with wilted spinach in a peanut-coconut sauce (Gajar, palak, ane sengdane chi bhajee) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 477) by Raghavan Iyer

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Accompaniments: Tamarind shrimp with coconut milk (Puli jhinga)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on December 30, 2024

    Very good. Sauce was rich and mine tightened up perfectly around the carrots and greens. Healthy, easy, and tasty.

  • amraub on June 11, 2012

    I liked this dish quite a bit more than I was expected, although my boyfriend wasn't as thrilled with it. The carrots didn't seem to have much flavour in the dish, but the peanut and coconut worked wonderfully together. It does generate quite a bit of sauce (I might cut back the water a bit next time), but the sauce is lovely with the coconut and a slight yellow hue from the turmeric. The heat from the chiles was just the right amount and not overly aggressive. Would make this recipe again.

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