Multi-color carrot curry with yogi berries for dinner.

I heard my youngest daughter come into the house, and realized it was already well pass 5 pm… I had lost track of time writing other stories for this blog..

So a quick look into the fridge, found a package of multi colored carrots I had bought. So exited started to peal them not certain what I was going to do with them.


I tasted them… they looked better than what they tasted!!! So what to do… “Multi-colored carrots curry with yogi berries  with cuscus for dinner”.  I must add as a footnote that one of my daughters is vegetarian, so I am always thinking of recipes that will provide her with enough nutrition and variety.  But in general we consume little meat.


  1. Multi-colored carrots 500 gr.
  2. 3 big chopped onions
  3. 3 cloves of Garlic
  4. 1 1/2 cup of vegetable stock
  5. 1/3 cup of dried yogi berries
  6. 1/3 cup mixed seeds (roasted)
  7. Ginger 3 cm
  8. Cinnamon 3 sticks
  9. 1 spoon Coriander  powder
  10. 1 spoon Gram  Masala powder
  11. Ground Pepper to taste
  12. 1 cup of yogurt
  13. fresh coriander to garnish


In a large pot, sauté  garlic and onions and ginger in a bit of oil, add the cinnamon (enjoy the smell).  After the cinnamon has left its taste a couple of minutes, add the coriander powder, Gram Masala,  pepper.  Add the yogi berries and the carrots and let them caramelize for a few minutes.  Add the vegetable broth; with a spoon remove all the caramelisation from the bottom of the pot,  let it simmer until carrots are cooked but still firm.  On a separate pan, roast the seeds and keep them for the end.

Once the carrots are cooked, taste for salt and season (I do not add salt at the beginning, because the broth is a bit salty) Turn off the heat and add the Yogurt. Add the roasted seeds and fresh coriander to serve.  Follow the packaging instructions to prepare the cuscus.

It was really good.  Yogi berries are a great source of antioxidants, and added the needed sweetness to the dish.  The yogurt gave it a smoth silky consistency, the mixed roasted seeds gave a nice crunch, and the fresh coriander a fresh aromatic finish… hope you enjoy it as much as we did. 





2 Comments Add yours

  1. giocka says:

    Yummy! Did you know coriander is really tough to find in Italy? Apparantly (and unfortunately for us) Italians are not fond of it. Love the idea of mixed nuts!

    Liked by 1 person

    1. Coriander is my favourite… the nuts gave it the touch!!!

      Liked by 1 person

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