Carrot is a vegetable that is rich in vitamins and antioxidants. Therefore, carrot has played a major role in our everyday diet plan growing up. It was mostly served boiled or raw as it is a flavorful vegetable just on its own. But, have you tried carrot as a curry yet? Well, then this is a recipe that is worth trying if you are a bunny who loves carrot just like me. With coconut milk as a base, this carrot curry is cooked using few spices to keep its original taste intact.
Ingredients:
200G OF CARROTS (2 BIG CARROTS JULIENNED)
¼ CUP OF ONIONS
3 GARLIC CLOVES JULIENNED
2 RED CHILLIES
4 INCH PANDAN LEAF CHOPPED IN 3
1 SPRING CURRY LEAVES (APPROX. 15 LEAVES)
2 INCH CINNAMON
1 TSP TURMERIC
1 ½ TSP SALT
½ TBSP VEGETABLE OIL
¾ TSP CURRY POWDER
¾ CUP COCONUT MILK (avoid using canned coconut milk as it gives a different texture to the curry. I usually use fresh coconut milk or coconut milk powder in order to get the right texture )
Directions:
1: Add onions, garlic cloves, ed chilies, pandan leaves, curry leaves, cinnamon, turmeric, and salt into the julienned carrots and mix well.
2: Add ½ tbsp. of vegetable oil into a pan and let it heat. Add in the marinated carrots into the hot oil and stir it around for 3 minutes in medium heat until all ingredients are combined well.
3: Add the ¾ cup of coconut milk to the carrots and let it simmer for around 3 minutes while constantly stirring. Add the ¾ tsp curry powder 1 minute before removing the carrot from the heat. (Curry powder is added last to prevent the carrots from changing their color)
4:If you like it spicy, add ½ tsp of chili powder along with the curry powder 1 minute before removing It from the stove.
Commenti