by Rachel Tribe

https://doi.org/10.36866/pn.98.6

This recipe hits two physiological targets. Carrots supply vital beta-carotene which is converted to Vitamin A, important in vision, and capsaicin in the chillies to stimulate TRPV1 receptors, which gives the dish that extra zing. The induced salivary secretion seems mainly to be mediated via parasympathetic, cholinergic reflex mechanisms. Note that painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centres.

Carrot Chilli for the Discerning Vegetarian Physiologist

Feeds six hungry people (plus leftovers). Preparation time 20 minutes, cooking time 30 minutes.

Ingredients

– 1 tablespoon of olive oil
– 2 medium onions (chopped)
– 2 cloves of garlic -crushed
– 2 teaspoons of grated fresh ginger
– 1 teaspoon of cumin
– 1 teaspoon of ground coriander
– 1 kg of carrots (grated using food processor – coarse setting)
– 1-2 small green chillies (seeds removed, finely diced)
– 2 x 400g tins of kidney beans in chilli sauce
– 2 x 400g tins of chopped tomatoes
– 1 tablespoon of tomato puree
– 50g bunch of fresh coriander (chopped, with one third of leaves
set aside as garish when serving)
– 1 small packet (25g) of cashew nuts -crushed (optional)
– 1 lime (optional)
– Steamed basmati rice, quantity depending on appetite

Technique

1. In a large wok, heat up oil and gently fry the chopped onion until translucent and soft, add the garlic, cumin, ground coriander and ginger and cook until fragrant (~ two minutes).
2. Add green chilli and grated carrots, followed by tinned tomatoes, tomato puree and kidney beans in chilli sauce.
3. Then add ~ two thirds of the chopped coriander to the wok.
4. Simmer carrot chilli for ~ 30 minutes so the grated carrot is cooked (should still have some bite to the carrot strands).
5. Cashew nuts and lime juice (plus remains of the coriander) can be added to top of dish, 2-3 minutes before end of cooking time if serving from the wok, or provided as a garnish on the table.
6. Serve generous portions in bowls with steamed basmati rice.