An Indian carrot salad that’s just as good the next day—and a lesson in the transformative power of just a sprig of fresh curry leaves.
This is excerpted from Power Vegetables!, our cookbook of meat-free cooking that even carnivores can get behind. Order it today and get our instant-download Cornzine and a limited-edition enamel pin.
- 4 crisp long carrots (about 10 oz)
- 2 T olive oil
- 1 t black mustard seeds
- 1 sprig of curry leaves
- 1 large lime
- + kosher salt
Peel and coarsely grate the carrots into a bowl.
Warm the olive oil in a small pan over medium-low heat. Add the black mustard seeds; they will splatter playfully, so keep the children away from the stove. Add the curry leaves, swirl them into the oil, and remove from the heat.
Pour the oil with mustard seeds and curry leaves into the grated carrots. Squeeze the lime juice into the carrots. Add salt to taste. Mix well with a fork.