Step 1: Heat oil in a large pot over medium heat.
- This step helps to prevent the onion and garlic from sticking to the pot and allows them to cook evenly.
Step 2: Add onion and cook until softened, about 5 minutes.
- Cooking the onion until it’s softened helps to bring out its natural sweetness and adds depth to the stew.
Step 3: Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
- Garlic adds a pungent flavor, while cumin and smoked paprika provide a warm, earthy flavor. Salt and pepper enhance the overall flavor.
Step 4: Add chopped carrots and cook for 5 minutes, stirring occasionally.
- Cooking the carrots for a few minutes helps to slightly caramelize them, bringing out their natural sweetness.
Step 5: Pour in vegetable broth and bring to a boil.
- The vegetable broth adds moisture and flavor to the stew, helping to cook the carrots until tender.
Step 6: Reduce heat to low, cover, and simmer for 20-25 minutes or until carrots are tender.
- Simmering the stew allows the flavors to meld together and the carrots to become tender.
Step 7: Stir in coconut milk (or cream) and adjust seasoning if needed.
- Coconut milk adds a creamy texture and a subtle coconut flavor, while cream adds a richer, more indulgent flavor. Adjust the seasoning to taste.
Step 8: Serve hot, garnished with fresh parsley or cilantro.
- Fresh herbs add a bright, fresh flavor and a pop of color to the dish.
INGREDIENTS:
- 2 pounds of carrots, peeled and chopped
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika (optional)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 cup of coconut milk (or cream)
- Fresh parsley or cilantro for garnish
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