Serves 4 – Time- 50 minutes
- 3 cloves
- 1/8 tsp cinnamon powder
- 1/8 tsp ginger powder
- 2 TBSP coconut oil
- 2 1/2 cups grated carrots (about 4 large)
- 1 1/2 cups coconut milk
- 1/4 cup shredded coconut
- 3 TBSP coconut sugar
- 1/4 tsp pink salt
- 1/4 cup raisins
- OPTIONAL – nuts for garnish (AIP reintroduction)
- wash, peel and grate the carrots – this is best done by hand to maintain texture
- heat a medium saucepan over a low to medium flame and add the spices to the dry pan – cloves, cinnamon & ginger and allow to dry roast until fragrant – about 90 seconds
- add coconut oil to pan and mix into spices and continue cooking about 30 seconds
- add grated carrots and stir well to incorporate oil and spices through the carrots
- let cook and start to soften for about 5 minutes
- add coconut milk and stir regularly until milk is more than half absorbed. This will take 15-20 minutes
- add coconut sugar, shredded coconut and salt and stir regularly until liquid is almost completely absorbed – no need to stir continually, just every 1-2 minutes. You may need to turn the heat down if the mixture starts to stick to the pan.
- add raisins and continue cooking and stirring continually until all liquid is absorbed.
- remove from heat and try to find the cloves and remove
- serve warm or cold – optionally you can garnish with nuts (if you have reintroduced them).
In Bethany Darwin e-cookbook, My Paleo AIP Indian Adventure, you will find:
- breads – chapatis, roti, dosa, paratha
- basics – curry powder, coconut milk, ‘rice’, etc.
- snacks – chat, samosas, bajis, etc.
- chutneys -coconut, tamarind, mango, etc.
- curries, kebabs and biryani – meat, chicken, seafood
- veg dishes – cabbage, cassava, okra, pumpkin, bitter gourd, etc.
- drinks – kahwa, chai, etc.
- desserts – halwa, burfi, kulfi, gulab jamun, etc.
- and more!!!