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Writer's pictureSevani Pinto

Carrot Curry

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.

 


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