Ingredients for Carrot Curry
- Peanut Oil
- 1 cup finely chopped shallots
- Hot Green Chili Pepper
- Carrot
- Cumin
- Ground Coriander
- Ground Fennel
- Cayenne Pepper
- Turmeric
- Salt to taste
- 1 (13.5 ounce) can full-fat coconut milk
- 10-12 curry leaves (or 1/2 teaspoon curry powder if unavailable)
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How to Make Carrot Curry
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the chopped shallots and green chilies. Cook, stirring frequently, for 2 minutes until softened.
- Add the sliced carrots, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), garam masala, and curry leaves. Cook for another 3-4 minutes, stirring occasionally, until fragrant.
- Pour in the full-fat coconut milk. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the carrots are tender and the sauce has slightly thickened. Stir occasionally to prevent sticking.
- Season with salt to taste.
- Garnish with fresh cilantro, if desired, before serving. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
46g
Carbs
5g
