Carrot Curry

Ingredients

• 10 star anise pods
• 8 cardamom pods
• 2 cinnamon sticks
• 1 1/2 tablespoons garam masala
• 2 pounds plum tomatoes, halved lengthwise
• 2 tablespoons canola oil
• 6 shallots, minced (about 3/4 cup)
• 4 cups pure carrot juice
• 1/4 cup fresh lime juice
• Pinch of saffron threads
• 1 1/3 cups unsweetened coconut milk
• Kosher salt
• 8 large carrots, peeled and cut into 2- to 3-inch chunks
• Garnish: Coconut milk, cilantro leaves, fresh lime juice and zest, rice

Steps

For the curry sauce:

1. Toast the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet over medium heat, stirring just until fragrant, about 30 seconds. Avoid burning the spices, then scrape them onto a plate and set aside.
2. Grate the cut tomato sides on the large holes of a flat or box grater positioned over or in a bowl, and discard the skins. Heat the oil in a medium saucepan over medium heat and cook the shallots for about 3 minutes, until golden brown. Stir in the tomato puree and toasted spices, then add the carrot juice and lime juice. Bring to a simmer and cook gently for about 30 minutes, until the sauce easily coats the back of a spoon.
3. Add the saffron and cook it in the sauce for 1 minute, then stir in the coconut milk and cook a few more minutes to bring the flavors together. Take off the heat and pick out and discard the whole spices. Blend smooth with an immersion blender or regular blender, then pour into a smaller saucepan and season with salt.

To finish the dish:

1. Add the carrots to the sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, for about 35 minutes, until tender.
2. Spoon into bowls and drizzle each serving with a little coconut milk. Garnish each with cilantro leaves, lime zest, and lime juice and serve with rice.